Spicy soy pickled cucumbers are a quick-to-make Asian side dish where fresh cucumbers are marinated in a tangy-spicy brine of soy sauce, sugar, and chili garlic sauce. They're ready to eat in minutes and work as a palate-cleansing condiment or snack.
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Chop the cucumbers into thick rounds and mince the garlic.
Place the chopped cucumbers and minced garlic into a clean jar.
In a separate bowl or measuring cup, combine the soy sauce, sugar, and chili garlic sauce.
Stir the sauce mixture until well combined.
Pour the sauce over the cucumbers and garlic in the jar.
Seal the jar tightly. Let it marinate before serving.
Store in an airtight container in the refrigerator for up to 1 week. Serve cold or at room temperature.
Store in an airtight container in the refrigerator for up to 1 week. The flavor deepens as they sit.
Yes. Slice larger cucumbers into spears or rounds for faster marinating and more even flavor absorption.
The heat level depends on your chili garlic sauce brand. Start with 1 tbsp and add more if you prefer extra spice.
Yes. Prepare the brine and cucumbers the night before, then combine in the morning. They're best eaten within a week.
Yes. Soy sauce is the only animal-derived ingredient; use tamari or coconut aminos for a vegan version.
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