Vegetarian Pickled Cucumbers Recipe | Cooking With Jade

Vegetarian Pickled Cucumbers Recipe

Vegetarian Pickled Cucumbers Recipe
Vegetarian Pickled Cucumbers

Vegetarian Pickled Cucumbers

Satisfy your savory cravings with these quick and easy pickled cucumbers! With just 8 ingredients, they add fantastic flavor to salads, sandwiches, toasts, tacos, and nachos. Naturally vegan and gluten-free.
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 1 jar
Calories 155 kcal


  • 2 persian cucumbers or kirby, or English cucumber
  • 2 teaspoons sugar divided
  • ½ teaspoons maple syrup
  • teaspoons kosher salt divided
  • 1 tablespoon Chinese black vinegar
  • 2 tablespoons light soy sauce
  • ¼ teaspoon dark soy sauce
  • 2 bay leaves
  • 4 cloves garlic lightly crushed
  • 2 dried chilis
  • Sea weed


  • Trim cucumber off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and salt. Toss, cover, and refrigerate for 1 hour.
  • Meanwhile, make the sauce by combining sugar, maple syrup, salt, black vinegar, light soy sauce, dark soy sauce, bay leaves, garlic, and the chili peppers. Stir and make sure the sugar and salt are completely dissolved.
  • After cucumber was marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup
    of liquid. Now add the prepared sauce, and mix everything well.
  • Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning and enjoy!
Keyword American Food

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