This is the pickle recipe from Momofuku’s notorious pork bun. You know the one. That impossibly soft steamed bun with braised pork belly, hoisin, and these quick cucumber pickles that cut through all the richness. The pickles are what make the whole thing work.
Three ingredients. Ten minutes. That’s it. Sweet, tangy, crunchy cucumbers that elevate everything they touch. I started making these because I wanted that Momofuku magic at home, but now I put them on everything. Rice bowls, ramen, sandwiches, grilled meats. They’re the kind of simple addition that makes people think you put way more effort into the meal than you actually did.
Quick Overview
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 10 minutes (plus 2 hours marinating)
- Servings: 4
- Difficulty: Easy
Why You’ll Love These Quick Cucumber Pickles
Feels like cheating. Three ingredients, ten minutes, restaurant-quality results. Makes everything else taste better. Salt and sugar pull moisture out. Creates a light brine. Sweet and tangy. Super versatile. Works with ramen, rice bowls, sandwiches. Perfect palate cleanser between rich bites. Incredibly forgiving too. Adjust sweetness to taste. Add different seasonings. Let them sit just ten minutes if you’re rushed. Simple but adds serious wow factor.
Ingredients for Quick Cucumber Pickles
Main Ingredients
- 2 kirby cucumbers (about 300 g)
- 1 tbsp sugar (12 g)
- 1 tsp kosher salt (6 g)
Ingredient Notes
Kirby cucumbers are those short, bumpy ones you see at Jean-Talon Market in the summer. They’re crunchier and less watery than regular cucumbers, which makes them perfect for pickling. If you can’t find kirbys, use Persian cucumbers or the smallest regular cucumbers you can find.
For salt, kosher salt works best because the larger grains dissolve slower and give you more control. If you only have table salt, use half the amount (it’s much saltier by volume).
Optional Add-ins
- 1 tsp rice vinegar for extra tang
- 1/2 tsp sesame oil for richness
- Pinch of chili flakes for heat
- Fresh dill or cilantro
Step-by-Step Instructions
Step 1: Slice the Cucumbers
Slice your cucumbers as thin as you can, about 2-3mm thick. I use a mandoline for this because it keeps everything uniform, but a sharp knife works fine if you’re careful. Uniform slices mean they all pickle at the same rate.
Step 2: Combine with Salt and Sugar
Put the cucumber slices in a bowl and add the sugar and kosher salt. Here’s the science: the salt draws water out of the cucumbers through osmosis, while the sugar balances the saltiness and creates a light syrup. This is basically a quick cure.
Step 3: Mix and Massage
Use your hands to massage the cucumbers for about 30 seconds. This helps break down the cell walls slightly and speeds up the pickling process. You’ll notice they start releasing water almost immediately.
Step 4: Let It Sit
Let the bowl sit at room temperature for at least 10 minutes. The cucumbers will shrink and release liquid, creating their own brine. For better flavor, cover and refrigerate for 2 hours. The longer they sit, the more flavor they develop.
Step 5: Drain and Serve
Before serving, drain off most of the liquid (but not all). You want them slightly wet but not swimming in brine.
Expert Tips for Perfect Quick Pickles
Use a Mandoline for Consistent Slices
Consistent thickness means consistent texture. If some slices are thick and others are thin, you’ll have mushy bits and crunchy bits instead of perfectly crisp pickles throughout.
Don’t Skip the Massage
Massaging the cucumbers with the salt and sugar speeds up the process and gives you better texture. It’s worth the 30 seconds.
Drain Before Serving
Too much liquid makes these watery and bland. Drain most of it off before you put them on the table.
Adjust to Your Taste
If you like them sweeter, add more sugar. If you want more tang, add rice vinegar. The base recipe is just a starting point.
What to Serve with Quick Cucumber Pickles
Rice Bowls and Ramen
These are perfect alongside any Japanese or Korean rice bowl. They cut through the richness and add freshness to every bite.
Sandwiches and Burgers
Use them like you would regular pickles. They’re especially good on pulled pork sandwiches or fried chicken burgers.
Grilled Meats
Serve them as a side with grilled steak, pork chops, or salmon. The acidity balances fatty, rich proteins perfectly.
Cheese and Charcuterie
Add them to a cheese board for something bright and crunchy between bites of rich cheese.
FAQs About Quick Cucumber Pickles
How long do quick pickles last?
They’ll keep in the fridge for up to 3 days in an airtight container. After that, they start getting soft and lose their crunch.
Can I use regular cucumbers instead of kirby cucumbers?
Yes, but they’ll be less crunchy and more watery. If you use regular cucumbers, remove the seeds first.
Do I need to peel the cucumbers?
Not if you’re using kirbys or Persian cucumbers. The skin adds color and texture. If you’re using regular cucumbers with thick, waxy skin, peel them.
Can I add vinegar to make them more tangy?
Absolutely. Add 1-2 tsp of rice vinegar or white vinegar along with the salt and sugar.
Why are my pickles watery?
You probably didn’t drain enough liquid before serving. Pour off most of the brine and they’ll be perfect.
Recipe Card: Quick Cucumber Pickle Recipe
Description: Crisp, tangy cucumber pickles ready in 10 minutes. Perfect for rice bowls, ramen, sandwiches, and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus 2 hours for best flavor)
- Servings: 4
- Difficulty: Easy
Ingrédients
- 2 kirby cucumbers (300 g)
- 1 tbsp sugar (12 g)
- 1 tsp kosher salt (6 g)
Instructions
- Slice cucumbers into thin rounds (2-3mm thick)
- Combine cucumbers with sugar and salt in a bowl
- Massage for 30 seconds to release moisture
- Let sit for 10 minutes at room temperature (or 2 hours refrigerated for better flavor)
- Drain excess liquid before serving
Pro Tips
- Use a mandoline for uniform slices
- Massage the cucumbers to speed up pickling
- Drain before serving to avoid wateriness
- Add rice vinegar or sesame oil for extra flavor
Storage
Refrigerate in an airtight container for up to 3 days.
