Delicious sweet and sour pickled cucumber. Easy to make and perfect to top burgers, tacos and other savory food with.
Have I ever told you I’m a sucker for pickled stuff? My favorite being Vietnamese đồ chua, a.k.a: pickled daikon and carrots strips. Preferably ultra thin strips, like my dad makes it. I love it. Seriously, whatever dish we eat, wether it’s cơm tấm bì or bánh ướt, you can count on me to pile on a mountain of đồ chua. No shame. Pickled vegetables cut the strong flavor of savory dishes so well. If you’ve never tried it, you really should. Without đồ chua, a lot of Vietnamese dishes just aren’t complete. It’s like pizza without cheese. Blasphemy! 😉
Last week, I made a jar of pickled cucumbers to complement the bulgogi soft tacos I made for my sister’s birthday. The taco’s were stuffed with delicious grilled meat, lettuce and were dressed with Gochujang (Korean chili sauce). To bring all the flavors together, the dish needed something pickled and so I went for homemade pickled cucumbers; mildly sweet and mostly sour to cut the savory meat flavor. As the cucumbers were SO easy to make, I just had to share this with you guys.
To make these pickled cucumbers, all you have to do is mix sliced cucumbers with water, sugar and vinegar. That’s it. Remember to use hot water for your pickle juice so the sugar will dissolve easier. Also, slice the cucumbers as thin as possible: The thinner the cucumber slices, the better they will absorb all the flavors. And finally: When making pickled anything, always -always- taste the pickle juice to see if it fits your taste. You might like it more sour (more vinegar) or you might like it more sweet (more sugar). Tasting is key. Adjust ingredients to taste and you’re set.
- 1 cucumber, sliced
- 1 tsp zout
- 170 mL water, boiled
- 100 g sugar
- 60 mL white vinegar
- Mix the cucumber with the salt and set aside for 5 minutes.
- Wash and rinse the cucumber slices well and drain.
- In a bowl, dissolve the sugar in the boiled water. Stir to cool slightly.
- Stir in the white vinegar. Taste and adjust mixture to taste.
- In a jar, mix the cucumber slices and the vinegar mixture. Refrigerate for at least 1 hour, preferably overnight.