Asian Icebox Pickles – Recipe

Asian Icebox Pickles

Sherri Brooks Vinton
Quick, delicate pickles; perfect with lamb burgers or Asian fish cakes.


  • 1 C Rice Wine Vinegar
  • 2 T Soy Sauce
  • 2 t Sugar
  • 2 T Toasted Sesame Oil
  • pinch Red Pepper Flakes -or- dash of Asian Hot Sauce
  • 2 Cucumbers peeled, seeded, and sliced
  • 1 small Red Onion thinly sliced


  • Whisk the vinegar, soy sauce, and sugar in a medium bowl until dissolved.
  • Whisk in sesame oil and the pepper flakes.
  • Add the cucumbers and onion and toss to combine.


Refrigerate for up to 1 week.
Adapted from Put 'em Up!

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