Condiments,  Recipes

Quick Pickled Cucumber with Lemon

Do you love pickles, but hate to wait? Quick Pickled Cucumber with Lemon is that special condiment for your next barbeque or bowl.  These Asian style pickles with lemon are ready in less than 20 minutes!

Quick Pickled Cucumber with Lemon are piled on a white dish.

Years ago, I was very lucky to learn a little bit of Asian cooking from a lovely Japanese woman, who was masterful at putting a dinner together that hit every taste you would want in your meal.  To balance the salt and savory components on the plate, her meals always included some sort of tsukemono, a preserved, pickled vegetable. 

Sometimes, it was daikon radish, or cabbage, or burdock root.  But my favorite was always her quick pickled cucumber.  Added to a meal of rice, meat, and veg, they are the perfect refresher for your palate.  These pickles refresh your taste buds the same way wine can enhance food and make your palate ready for another bite.

Quick Pickled Cucumber with Lemon on a white plate with a fork. A lemon and pieces of Nori are in the background.

I love that this particular pickle adds lovely lemon acidity and brightness and they are so quick and easy to make!  They only need 15 minutes in the pickling liquid, which means you can make them just before making the rest of your meal and they will be ready to serve by the time you sit down to eat.

Quick Pickled Cucumber with Lemon with elephant tea pot in background
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5 from 1 vote

Quick Pickled Cucumber with Lemon

Encharted Cook | Jan Nunes
Looking for that special condiment for your next barbeque or bowl? Asian style pickles with lemon are ready in quick time!
Prep Time4 mins
Cook Time1 min
Pickling Time15 mins
Total Time20 mins
Course: Condiment
Servings: 6
(Tap or Hover to Scale Servings)


  • ½ Cup White Vinegar
  • ½ Cup Granulated Sugar
  • 1 Teaspoon Salt
  • 3 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Large English Cucumber


  • Lemon Zest or Thinly Sliced Nori Seaweed


Pickling Liquid:

  • In a small saucepan mix together white vinegar, granulated sugar, and salt. Bring to a boil while stirring and simmer 1 minute. Remove from heat and allow to cool. Add lemon juice and stir well.


  • Thinly slice cucumber either crosswise in discs or lengthwise into ribbons. Place the sliced cucumber in a non-metallic medium bowl or container and pour the pickling liquid over the cucumber.
  • Allow to stand at least 15 minutes before serving. Refrigerate, if desired.
  • Garnish with lemon zest or finely sliced Nori.


Recipe Notes

♥   These pickles are meant to be eaten within hours of them being made for the freshest taste.
♥   The pickling liquid can be made in advance and refrigerated up to 3 days.
♥   These pickles can be stored in the refrigerator for up to 2 days. However, the cucumbers will have a different texture and will release their liquids, while in the pickling liquid. You will need to drain them thoroughly to serve.


Calories: 77kcal | Carbohydrates: 19g | Sodium: 389mg | Potassium: 81mg | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 4.3mg | Calcium: 8mg | Iron: 0.1mg
All nutritional information on this site is an estimate. Your results may vary.
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