Save I stumbled onto this recipe during a scorching July afternoon when I had zero interest in turning on the stove. A friend had brought over a jar of marinated cucumbers from a street vendor, and watching her shake that jar like a cocktail shaker made me laugh and want to replicate it immediately. The simplicity struck me: no bowls to toss, no utensils to wash, just shake and eat. I've been making it ever since, especially when the heat makes anything else feel like too much effort.
The first time I served this at a potluck, people kept asking if I had pickled them overnight. When I said it took ten minutes, one friend accused me of lying. I had to walk her through it in my kitchen the next week, shaking the jar together while she giggled at how ridiculously easy it was. Now she texts me photos every time she makes it, usually with some variation involving lime or ginger.
Ingredients
- Cucumbers: Go for the firmest ones you can find, English or Persian cucumbers work beautifully because they have fewer seeds and stay extra crunchy.
- Garlic: Fresh minced garlic is key here, the jarred stuff just doesnt deliver that sharp, punchy bite you want coating each slice.
- Soy sauce: This is your salty backbone, use low sodium if you prefer to control the salt level yourself.
- Toasted sesame oil: A little goes a long way, it adds a nutty richness that makes the whole dish feel more complete.
- Rice vinegar: The subtle tang balances the oil and soy without overpowering the cucumbers.
- Chili flakes: Start with less if youre heat shy, you can always add more after the first shake.
- Sugar: Just a touch to round out the acidity and saltiness, it dissolves fast when you shake.
- Sesame seeds: Optional but worth it for the extra crunch and visual appeal.
- Green onions: They add a fresh, mild bite and a pop of color that makes it look intentional.
Instructions
- Load the jar:
- Slice your cucumbers into even rounds, about a quarter inch thick, and toss them into a large jar with the minced garlic. Make sure theres enough room to shake without everything flying out the top.
- Whisk the dressing:
- Combine soy sauce, sesame oil, rice vinegar, chili flakes, sugar, and salt in a small bowl, whisking until the sugar completely dissolves. Taste it now if you want to adjust the heat or sweetness before committing.
- Pour and seal:
- Dump the dressing over the cucumbers in the jar and screw the lid on tightly. Double check that seal, trust me on this one.
- Shake it up:
- Hold the jar with both hands and shake vigorously for at least 30 seconds, longer if you want to pretend youre training for something. You should see the cucumbers tumbling and getting coated evenly.
- Let it sit:
- Set the jar down and let the cucumbers marinate for 5 to 10 minutes so the flavors can really sink in. If you can wait longer, even better.
- Serve:
- Transfer to a bowl, sprinkle with sesame seeds and green onions if using, and serve cold or at room temperature. Pop it in the fridge if you want it icy and refreshing.
Save One evening, I made a huge batch of these for a backyard grill and set the jar on the table still sealed. My brother in law picked it up, gave it a confused look, then shook it like a snow globe before opening it. Everyone laughed, but it became a thing: now guests shake the jar themselves before serving. It turned into this weird interactive moment that makes the dish feel more fun than it already is.
Choosing Your Cucumbers
English cucumbers have thin skins and almost no seeds, which means you get pure crunch without any watery mush. Persian cucumbers are smaller and even crunchier, plus they fit nicely in jars without needing much trimming. Regular garden cucumbers work too, but I usually peel them partially and scoop out the seeds with a spoon to avoid any sogginess after marinating.
Adjusting the Heat and Tang
If you love heat, try adding a thinly sliced fresh chili pepper or a drizzle of chili oil along with the flakes. For more brightness, a squeeze of lime juice or even a splash of apple cider vinegar works wonders. I once added a teaspoon of honey when I was out of sugar, and it gave the dressing this subtle floral sweetness that my sister in law still asks about.
Serving and Storing
These cucumbers are fantastic straight out of the jar as a snack, but they also shine alongside grilled chicken, pork belly, or a big bowl of fried rice. I like to keep a jar in the fridge for up to three days, though they rarely last that long. The cucumbers will soften slightly over time but stay flavorful, and the dressing gets even more garlicky as it sits.
- Serve them as a palate cleanser between bites of richer dishes.
- Toss leftovers into a grain bowl or wrap for extra crunch.
- Use the leftover dressing as a quick marinade for tofu or shrimp.
Save This dish has become my go to whenever I need something fast, crunchy, and full of personality. Its proof that sometimes the best recipes are the ones you can literally shake together and devour minutes later.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the dressing several hours ahead and store it separately. Combine with cucumbers just before serving to maintain maximum crunch. The salad can be refrigerated for up to 24 hours, though it will gradually soften.
- → What type of cucumbers work best?
English, Persian, or mini cucumbers are ideal for their thin skin and fewer seeds. Regular slicing cucumbers work too, but consider scooping out excess seeds to reduce water content and preserve crunchiness.
- → How can I adjust the heat level?
Control the spice by adjusting chili flakes to your preference. Start with 1/4 teaspoon and taste before adding more. For mild versions, omit chili flakes entirely or add a pinch of white pepper instead.
- → Is this gluten-free?
Most of the ingredients are naturally gluten-free, but traditional soy sauce contains wheat. Use tamari or certified gluten-free soy sauce to make this dish fully gluten-free.
- → What should I serve this with?
This salad pairs wonderfully with grilled meats, rice dishes, noodle bowls, or Asian-inspired mains. It also works as a refreshing palate cleanser between courses or as a light appetizer.
- → Can I add other vegetables?
Absolutely. Thinly sliced carrots, radishes, or bell peppers add color and texture. Shredded daikon or fresh ginger are also excellent additions that complement the garlic and sesame flavors.