Smashed Cucumbers with Ginger

  • Serves

    serves 4


This easily made pickle is a great side dish for both Asian and Western courses.


  • 4 kirby cucumbers
  • Kosher salt
  • 1 (1") piece fresh ginger, peeled
  • 1 tbsp. sugar
  • 1 12 tsp. rice wine vinegar
  • 1 tsp. sesame oil
  • 2 cloves garlic, roughly chopped


Step 1

Cut cucumbers into irregular chunks about 2" long and ¼" thick. Transfer cucumber slices to a medium bowl, sprinkle with 2 tsp. of kosher salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.

Step 2

Meanwhile, julienne ginger; transfer to a medium bowl and set aside.

Step 3

Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel. Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic. Toss to combine and season with kosher salt, to taste.

Step 4

Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.

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