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Quick Pickled Cucumber Salad by Baking The Goods

Quick Pickled Cucumber Salad

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This Quick Pickled Cucumber Salad boast big, bold flavors with just a handful of ingredients and a few minutes of prep. The tangy, shallot laced rice vinegar dressing adds zip to thinly sliced cucumbers topped with crunchy black sesame seeds.


  • 2 cups english or mini cucumbers (- thinly sliced)
  • 1 small shallot (- thinly sliced)
  • 1/4 cup rice vinegar
  • 1/4 cup filtered water
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1-2 teaspoon black sesame seeds


  1. Place thinly sliced cucumbers in a bowl.
  2. Combine rice vinegar, water, sugar, salt and thinly sliced shallots. Stir together then pour over the cucumbers.
  3. Allow to sit at room temperature for at least 15 minutes or chill in the fridge for at least an hour, until ready to serve.
  4. Sprinkle with black sesame seeds just before serving.


This Quick Pickled Cucumber Salad may be stored in the refrigerator for up to 4-5 days, however the cucumbers will lose their crispness over time. 

You can add or substitute carrots, radish, jicama, etc. 

Adding red pepper flakes to the dressing will spice things up. 

  • Prep Time: 10 minutes