Save The first time I made these cucumbers, I was rushing to throw something together for guests who were already walking up the driveway. I tossed everything into a mason jar, gave it a frantic shake, and set it on the table hoping for the best. Everyone kept asking what restaurant I ordered them from.
My sister in law started bringing a jar of these to every family gathering, and now no barbecue feels complete without them. Theres something satisfying about hearing that jar shake sound in the kitchen.
Ingredients
- 2 large cucumbers: Persian or English cucumbers work best since they have thinner skins and fewer seeds
- 2 cloves garlic: Fresh minced garlic makes all the difference here, jarred garlic is too mild
- 2 tablespoons soy sauce: This provides the salty backbone, tamari works if you need gluten free
- 1 tablespoon toasted sesame oil: The toasted variety gives a much deeper flavor than plain sesame oil
- 1 teaspoon rice vinegar: Adds just enough brightness without being overpowering
- 1/2 teaspoon chili flakes: Start here and adjust based on your heat preference
- 1 teaspoon sugar: Balances the salty elements perfectly
- 1/4 teaspoon salt: A little goes a long way since the cucumbers will release water
- 1 tablespoon sesame seeds: These add such a lovely nutty crunch on top
- 2 green onions: Fresh onion flavor on top makes it look restaurant quality
Instructions
- Prep the vegetables:
- Slice your cucumbers into even rounds and mince the garlic as finely as you can manage
- Mix the dressing:
- Whisk together the soy sauce, sesame oil, rice vinegar, chili flakes, sugar, and salt until the sugar completely dissolves
- Combine in the jar:
- Add the cucumbers and garlic to your sealable jar, then pour the dressing over everything
- Shake it up:
- Seal the jar tightly and shake vigorously for 30 to 60 seconds, really getting those cucumbers coated
- Let it rest:
- Let the jar sit for 5 to 10 minutes so the flavors can start melding together
- Finish and serve:
- Transfer to a bowl, sprinkle with sesame seeds and green onions, and serve immediately or chilled
Save My kids now request these alongside their favorite grilled foods, and watching them dig into something so fresh and crunchy makes all the prep worth it. Sometimes the simplest sides become the ones everyone remembers most.
Choosing Your Cucumbers
Thin skinned varieties like Persian or English cucumbers give you that perfect crunch without any peeling required. Regular garden cucumbers work in a pinch but you might want to peel them first since the skin can be tough and bitter.
Making Ahead
You can prep everything hours before serving and just keep it sealed in the jar. Actually, letting them sit for an hour or two in the fridge makes them even better if you can plan that far ahead.
Serving Suggestions
These cucumbers are incredibly versatile and can work alongside almost anything. They are particularly good with rich or fatty foods since the acidity cuts right through.
- Try them with Korean style beef bowls
- Perfect alongside grilled salmon or chicken
- Great as a light snack on their own
Save Keep a jar of these in your fridge during summer and you will always have something refreshing to serve.
Recipe FAQs
- → How long should I shake the jar?
Shake vigorously for 30–60 seconds to ensure the dressing coats each cucumber slice evenly and the flavors begin to meld.
- → Can I make this ahead of time?
Yes, prepare it up to 4 hours in advance and refrigerate. The cucumbers will marinate and absorb more flavor, though they may release some liquid.
- → What type of cucumbers work best?
Persian or mini cucumbers provide extra crunch and fewer seeds, but standard garden cucumbers sliced into rounds work perfectly fine.
- → Is this dish spicy?
The chili flakes add mild heat. Adjust the amount to your preference or omit entirely for a milder version.
- → What can I serve this with?
It pairs beautifully with grilled meats, fish, rice dishes, or works as a palate-cleansing appetizer between courses.