Go Back

Ginger-Sesame Pickled Cucumbers and Peppers

Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients
  

  • 2 cups thinly sliced cucumbers (Persian or English)
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar (or honey)
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/4 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

Instructions
 

  • Prep the VegetablesThinly slice cucumbers and bell peppers and place in a glass bowl or jar.
  • Make the BrineIn 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 & PicklePour 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 StoreSprinkle with sesame seeds before serving, if desired. Store leftovers in the fridge for up to one week.