Chinese Pickled Cucumber with Soy Sauce and Vinegar

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  • CookTime: 0 Mins
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  1. 500 g fresh cucumbers , tenders one are highly recommended
  2. 100 ml light soy sauce
  3. 50 ml Chinese black vinegar
  4. 70 ml clean water
  5. 4 slices of ginger
  6. 3 cloves garlic
  7. sesame seeds and sesame oil for serving , optional


  1. Remove any tough skin from your cucumber. Clean and drain.
  2. In a deep pot, add light soy sauce, Chinese black vinegar, water and ginger slices. Bring the content to boil and then blanch the cucumber for around 15 seconds.
  3. Transfer the cucumber along with the liquid to a clean container (cleaned and no oil). Add peeled garlic and cover the lid and set aside for 2 days.
  4. Cut the cucumber into slices and decorate with roasted sesame seeds.
  5. If you prefer a more moist taste, mix the cucumber slices with drops of sesame oil.