Spicy Cucumbers

Spicy Cucumbers

Crisp, spicy, a refreshing pause between mild or hot dishes.
4 from 1 vote
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Course: Appetizer, Dim Sum
Cuisine: Five Spice, Vegan, Vegetarian
Servings: 8


  • 10 Tablespoons sugar (1/2 cup and 2 tablespoons)
  • 2 Tablespoons salt
  • 3 ½ teaspoons chili pepper
  • 1 cup vinegar
  • 2 cups water
  • 2 to 4 cucumbers


  • Put all the ingredients (except the cucumbers) in to a large stockpot.
  • Bring to boil. Reduce heat and simmer for 15 minutes allow the sugar to dissolve and the flavors to marry.
  • Let the marinade cool for at least 30 minutes.
  • While the marinade is cooling, thinly slice cucumbers.
  • Pour cool marinade over cucumbers.
  • The longer the cukes marinate, the tastier!


One former chef simplified the ingredient list:
  • 2 cups water
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 1 tablespoon chili peppers

3 thoughts on “Spicy Cucumbers

  1. What’s so funny is that I tried to make the cucumbers from memory last night. I miss the food there and all the memories so much. Working dim sum was the best.

  2. You have to marinate them for at least 24 hours in a refrigerator. Otherwise I doubt they’ll taste the same! For best results, put them in a 5-gallon bucket and store on the lower shelf of the walk-in… haha.

  3. I vaguely remember needing to trade out the marinade at some point so it didnt ferment- is that right?

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