Ginger-Sesame Pickled Cucumbers and Peppers
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
Every summer, I end up with more cucumbers and peppers than I know what to do with—especially after the first few big harvests roll in. That’s when this quick Asian-inspired pickle recipe comes to the rescue. It’s tangy, a little sweet, and beautifully fragrant with sesame oil and fresh ginger. We keep a jar in the fridge all season long to perk up rice bowls, sandwiches, and grilled meats.
This isn’t your grandma’s dill pickle (though we love those too). These are crisp, refreshing, and ready in under an hour—no canning required.
📌 Why You’ll Love This Recipe
🌶️ Crunchy, tangy, and lightly sweet
🧂 Quick pickles = no boiling jars
🥗 Delicious with rice bowls, sandwiches, or salads
🌿 Naturally vegan and gluten-free
⏱️ Ready in 30 minutes (or overnight for deeper flavor)
📌 Quick Reference Section
Prep Time: 15 minutes
Rest Time: 15–60 minutes
Total Time: 30–60 minutes
Servings: ~2 cups
Dietary Info: Vegan, Gluten-Free
Key Ingredients at a Glance:
Cucumbers, bell peppers, rice vinegar, ginger, sesame oil
📌 Ingredients List
2 cups thinly sliced cucumbers (Persian or English)
1 small red bell pepper, thinly sliced
½ cup rice vinegar
2 tablespoons sugar (or honey)
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil
¼ teaspoon sea salt
1 tablespoon sesame seeds (optional)
Optional Add-ins & Swaps:
Add a splash of soy sauce or chili flakes
Sub maple syrup for vegan sweetening
Use carrots or radish slices for variety
📌 Step-by-Step Cooking Instructions
- Prep the Vegetables
Thinly slice cucumbers and bell peppers and place in a glass bowl or jar. - Make the Brine
In a small saucepan, combine vinegar, sugar, ginger, sesame oil, and salt. Warm gently over medium heat, stirring just until the sugar dissolves. Do not boil. - Pour & Pickle
Pour the warm brine over the vegetables. Let sit at room temperature for 15–20 minutes, or refrigerate for at least 1 hour for a deeper pickle. - Serve or Store
Sprinkle with sesame seeds before serving, if desired. Store leftovers in the fridge for up to one week.
📌 Serving & Pairing Ideas
Serve on rice bowls, wraps, or grilled burgers
Add to veggie sushi rolls or spring rolls
Pair with grilled chicken or tofu skewers
📌 Storage & Make-Ahead Tips
Fridge: Best eaten within 5–7 days
Make-Ahead: Perfect for prepping a few days in advance
Freezing: Not suitable—pickles lose texture
📌 Final Thoughts
These pickled veggies are tangy, crunchy, and just a little bit addictive. 🥒 I’d love to see how you use them—tag your jars with #SouthernSoilSunshine or comment with your favorite pairings!
Looking for more fridge-friendly recipes? Try our Garden Herb Hummus or Zesty Garden Salsa!
