Sweet & Spicy Soy Chili Quickles- Quick Asian Pickles

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Quick vinegar pickles, or "quickles," are a super tasty and speedy way to enjoy the tangy crunch of pickled vegetables without the long fermentation process. Unlike traditional fermented pickles that rely on a slow, natural fermentation to develop their flavor and probiotics, quick pickles are made by immersing vegetables in a vinegar-based brine. This method infuses the veggies with bright, tangy flavors in a fraction of the time, making them a perfect choice for busy home cooks.

Making quickles is incredibly simple, and with this recipe, you'll be adding an Asian twist to your pickling game. My Sweet & Spicy Soy Chili Quickles are a perfect blend of sweet, spicy, and umami flavors, making them a versatile snack and addition to any meal.

Ingredients

• Persian cucumbers, sliced ½ inch thick

• 2-3 cloves garlic, minced (jarred or fresh)

• 1/2 cup white vinegar

• 1/2 cup apple cider vinegar

• 1 cup water

• 1/2 cup sugar

• 1 jalapeño (optional for spice, or any chili like habeneros; use a couple of slices for mild heat, more for extra heat)

• 2 teaspoons low-sodium soy sauce (or 1 teaspoon kosher salt)

• 1/2 tablespoon kosher salt (for salting cucumbers)

Instructions

1. Prepare the Cucumbers:

   • Start by slicing your Persian cucumbers into ½ inch thick rounds (crinkle cut or plainly sliced).

   • Place the cucumber slices in a bowl and sprinkle with ½ tablespoon kosher salt. Toss them gently to coat.

   • Let the salted cucumbers sit for about 10 minutes. This process helps to draw out excess moisture, ensuring your pickles stay crisp.

   • After 10 minutes, rinse the cucumbers well under cold water to remove the salt. Rinse them a few times to ensure all the salt is washed off.

   • Strain the cucumbers completely, then pack them tightly into a clean glass jar.

2. Prepare the Brine:

   • In a medium saucepan, combine the white vinegar, apple cider vinegar, water, and sugar. Add 2 teaspoons of low-sodium soy sauce (or 1 teaspoon kosher salt if preferred).

   • Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.

   • Once the brine reaches a boil, remove the saucepan from the heat and let it cool for about 10 minutes. This step is important to avoid cooking the cucumbers when you pour the brine over them.

3. Pickling:

   • Pour the cooled brine over the cucumbers in the jar, ensuring all the slices are fully submerged. If you like your pickles spicy, add a few slices of jalapeño or your preferred chili pepper to the jar.

   • Seal the jar with a lid and let it cool to room temperature.

4. Refrigerate and Adjust:

   • Once the jar has cooled, place it in the refrigerator. Your quickles will start to develop their flavor within a few hours, but for the best taste, let them sit overnight.

   • The next day, taste your pickles. If you find them too tangy, you can add a bit more sugar. For a saltier, more umami flavor, add a splash more soy sauce. Feel free to experiment with additional aromatics like fresh ginger slices, crushed red pepper flakes, or a few sprigs of fresh dill.

And there you have it—delicious, homemade Sweet & Spicy Soy Chili Quickles. Enjoy these quick Asian pickles as a snack, a topping for sandwiches, or a flavorful side to your favorite dishes or charcuterie board!