I had this as a side dish for a steak tartare and loved it. The cook told me the recipe and it is too simple to be true.Please note that the cucumber should pickled at least 4 hours.

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)

Every Lunar New Year, besides pickled onions and pickled scallions, I also make a jar of pickled cucumbers in fish sauce to enjoy with bánh chưng or bánh tét, which is delicious. It's also great with rice and soup—when I don't have pickled eggplant, these pickled cucumbers are a flavorful substitute.

I made these because my daughter loves pickles on hamburgers. This was my first time trying to make them.Pickled cauliflower and cherry tomatoes are also delicious. Recipe by Korokorokorone

This is a remake of a recipe from "Stock and Remake for Quick Summer Dishes". If you make the Honey Vinegar Miso Chicken Breasts -, then you can use it for dinner or bento lunch boxes for the next day. Very convenient!Use your thumbs and pointer fingers on both hands to firmly massage the whole of the chicken breast, and break up into large pieces for a soft texture. Put this over somen noodles for Chinese-style. You can also substitute boiled cabbage for the cucumber! Recipe by Mizkan

This pickled cucumber dish can be made ahead for Lunar New Year, similar to pickled shallots or mixed pickles. The cucumbers are crisp and flavorful from the soy sauce, and you can also enjoy them any day with congee, braised pork, or fried rice.

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la, Taiwanese fried oyster pancake, and many other Taiwanese small eats. youtu.be/YOkw-v-tVpM

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.This recipe goes the tart savory direction with them instead.Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.#cookingwithyui

Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them. Recipe by Suika

I had a bunch of homegrown radishes. Pickling is the best way to prepare them.For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive. Recipe by commeline

Vietnamese New Year (Tết) just wouldn’t be complete without pickled shallots or pickled scallions. When I make dishes for Tết, I remember Vietnam—pickled shallots and bánh chưng (sticky rice cake) with their beautiful green color. Pickled shallots in vinegar are delicious served with bánh chưng or boiled pork wrapped in rice paper, adding a special flavor to the meal. Traditionally, you should use Huế purple shallots, but since I don’t have them here, I used regular purple shallots—they’re a bit less flavorful, but still crisp.