Easy Chili Flake Pickles

Quick Pickled Cucumbers with chili flakes

No Fermentation Needed!

These quick pickles are my go-to for when I want something crunchy, tangy, and refreshing, without having to wait days for fermentation. They come together in just 10 minutes and can be eaten immediately or stored in the fridge for later. The texture stays super crisp, and the flavor is bold, slightly sweet, and customizable depending on how spicy or salty you want to go.

Think of these as the ultimate palate cleanser or sidekick! They’re perfect for cutting through the richness of grilled meats, rice bowls, or even just snacking straight from the bowl.

I love making them with Persian or Japanese cucumbers, but the same method works beautifully with radishes, carrots, onions, or whatever crisp veggie you have on hand.

Why You'll Love These Quick Pickles:

  • No fermentation, no waiting!

  • Only a handful of pantry ingredients

  • Super customizable; adjust the sweet, salty, or heat level

  • Adds brightness to any meal (or makes a killer snack)

Extra Ideas for Customizing Your Pickles:

  • Add in thinly sliced carrots, radishes, or red onions for a colorful pickle mix

  • Toss in a splash of sesame oil or grated garlic for extra punch

  • Mix miso with a little beer for a fun beer-miso pickle twist (recipe coming soon!)

  • Layer them onto sandwiches, rice bowls, or even tacos for crunch and contrast

Quick Pickled Cucumbers

Prep Time: 10 min, Cook Time: 10 min - Total Time: ~20 min

Ingredients:

  • 6–8 small Persian, Japanese, or pickling cucumbers

  • 1 tbsp sugar

  • 1 tsp kosher salt (add more if needed)

  • 2 tbsp seasoned rice wine vinegar

  • 1 tbsp usukuchi or light soy sauce

  • 1 tsp to 1 tbsp dried chili flakes (optional—adjust heat to your liking)

Directions:

  1. Wash and dry cucumbers. Keep the skin on and slice into thin rounds or sticks.

  2. In a bowl, toss the cucumber with sugar, salt, rice vinegar, soy sauce, and chili flakes.

  3. Let sit for about 10 minutes. Taste and adjust seasoning if needed—if it's too salty or sweet, you can rinse and re-season.

  4. Enjoy immediately or store in the fridge for up to a few days.

appetizers, SnacksKelsey KiyotaVegetables, PicklesComment