Best Asian Pickles Recipes

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

Asian Pickles image

Provided by Martha Stewart

Yield 1 quart

Number Of Ingredients 8

4 to 6 Kirby cucumbers (about 1 pound)
1 large carrot
1 cup rice vinegar
3/4 cup sugar
3 tablespoons coarse salt
1 two-inch piece ginger
1/2 teaspoon red-pepper flakes
2 garlic cloves

Steps:

In a medium bowl, place 4 to 6 Kirby cucumbers (about 1 pound) and 1 large carrot (all halved lengthwise and cut 1/2 inch thick on the diagonal). In a medium saucepan, combine 1 cup rice vinegar, 3/4 cup sugar, 3 tablespoons coarse salt, one 2-inch piece ginger (peeled and thinly sliced), 1/2 teaspoon red-pepper flakes, and 2 garlic cloves (peeled and smashed). Bring to a boil, stirring until sugar and salt dissolve. Pour over cucumbers and carrot.