Chinese Refrigerator Pickles
Chinese Refrigerator Pickles offer a crisp, tangy, and slightly sweet bite with the subtle spice of pickled ginger and the nuttiness of black sesame seeds. This quick and easy recipe is ideal for when you want a simple, flavorful pickle without the hassle of traditional canning. The seedless cucumbers absorb the delicious brine of rice vinegar, sugar, and salt, becoming wonderfully crunchy with a refreshing flavor. These pickles are great as a side dish, salad topping, or even as a crunchy addition to sandwiches. Perfect for adding a zesty contrast to rich or savory dishes, they’re a versatile snack or condiment to keep on hand in your fridge.
Equipment
- Glass Jar or Non-Reactive Container: A glass jar or non-reactive container is essential for pickling, as it won’t react with the acidic vinegar. Ensure it’s clean and dry before adding the cucumbers and brine.
- Saucepan – A medium saucepan is needed to bring the brine mixture to a boil, ensuring that the sugar and salt fully dissolve and the flavors meld together.
- Sharp Knife or Mandoline: Use a sharp knife or mandoline to slice the cucumbers evenly. Consistent thickness (about ⅓-inch slices) ensures uniform pickling.
- Measuring Cups and Spoons – Accurate measurements are crucial when making pickles to balance the vinegar, sugar, and salt in the brine. Measuring spoons and cups will help you get the correct ratios for perfect pickling.
- Mixing Spoon: You’ll need a spoon to stir the brine mixture while it heats, ensuring the sugar and salt dissolve completely into the vinegar solution.
Ingredients
- 2 seedless cucumbers
For the Brine
- 2 cups water
- 4 cups rice vinegar
- 2 cups sugar
- 2 tsps kosher salt
- ½ cup pickled ginger chopped
- 2 tsps black sesame seeds
Instructions
- Mix all the ingredients for the brine. Place in a saucepan and bring to a boil.
- Cut the cucumbers into slices about ⅓-inch thick.
- Put the cucumber slices into a glass jar or other non-reactive container and then pour the hot brine on top.
- Refrigerate for at least 24 hours before serving.
Notes
-
Choosing the Cucumbers:
Seedless cucumbers, also known as English cucumbers, are the best choice for this recipe because of their firm texture and minimal seeds. Their crispness makes them ideal for absorbing the brine without becoming mushy. -
Balancing the Brine:
The combination of rice vinegar and sugar in this brine creates the perfect balance of tangy and sweet. Rice vinegar is milder than traditional vinegars, which complements the delicate flavor of the cucumbers. Adjust the sugar to taste if you prefer a more or less sweet pickle. -
Ginger Flavor:
Pickled ginger adds a subtle spice and aromatic quality to these pickles, giving them a unique flavor profile. If you love ginger, feel free to add a little extra for a bolder kick, or substitute with fresh ginger if preferred. -
Black Sesame Seeds:
Black sesame seeds add a beautiful visual contrast and a nutty undertone to the pickles. They also add a slight crunch to the final dish. You can toast them briefly before adding to the brine for an even richer flavor. -
Refrigeration:
While these pickles are ready to eat after 24 hours, they develop a deeper, more complex flavor after sitting in the brine for a few days. Keep them in the refrigerator for up to 2 weeks, and they’ll continue to intensify in taste. -
Serving Suggestions:
These Chinese Refrigerator Pickles are a versatile condiment. Serve them alongside stir-fries, fried rice, or dumplings, or use them to add a crunchy, tangy layer to sandwiches or wraps. They’re also perfect as a refreshing side to grilled meats or fish, or as part of an appetizer spread. -
Make Ahead:
This recipe is perfect for meal prep, as the pickles last in the fridge for several weeks. You can make a batch ahead of time and use them to add flavor and texture to meals throughout the week.
Nutrition
Calories: 386kcalCarbohydrates: 89gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 945mgPotassium: 284mgFiber: 1gSugar: 82gVitamin A: 126IUVitamin C: 5mgCalcium: 47mgIron: 1mg
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