This Asian pickle recipe is from an old friend, Helen Wang, who is a great cook, with a real taste for hot food. I still remember her telling me to eat a very hot cherry pepper when I was in eighth grade – “oh no, it’s not hot, just like a pickle” – Oh, the pain, the pain…..


  • Several Kirby cucumbers
  • 1 cup rice vinegar
  • 1 cup cold water
  • 2 tbsp. sugar
  • 1 tsp. coarse Kosher salt


  1. Cut the cucumbers into quarters, lengthwise, after cutting off the very top and bottom.
  2. Place the cucumber spears in glass jars or any other sealable non-reactive container.
  3. Dissolve sugar and salt in vinegar and water and pour over cucumbers to cover.
  4. Refrigerate.

The pickles are ok after a few hours, but get better overnight or if left for a few days. One can also use this pickling recipe to pickle almost anything, such as carrots, string beans, jalepenos or beets.

Pin It on Pinterest

Share This