Save My neighbor taught me this recipe on a sweltering afternoon when I complained I had no energy to cook. She handed me a jar, told me to throw cucumbers in it, and said the shaking part was the fun. I thought she was joking until I tasted it: cold, garlicky, just spicy enough to wake you up. Now I make it whenever the heat makes everything else feel like too much effort.
I brought this to a potluck once and someone asked if I pickled them myself. I said no, just shook them really hard, and they didnt believe me until I showed them the jar trick in the kitchen. Three people went home and made it that same night.
Ingredients
- Cucumbers: I like the big ones sliced thick so they stay crunchy, but Persian cucumbers work if you want less water and more snap.
- Garlic: Mince it fine or it floats around in angry chunks, learned that the first time when I got lazy with a press.
- Soy sauce: This is your salt and umami in one go, use low sodium if you want control over the saltiness.
- Toasted sesame oil: A little goes a long way, it smells like a street market and tastes nutty and warm.
- Rice vinegar: Keeps things bright and cuts through the oil without making it sour like other vinegars might.
- Chili flakes: Start with less if you scare easy, you can always add more after tasting.
- Sugar: Just enough to balance the salt and heat, not enough to make it sweet.
- Sesame seeds: Optional but they add a toasty crunch that makes it look like you tried harder than you did.
- Green onions: Slice them thin and sprinkle on top for color and a sharp little bite.
Instructions
- Prep the cucumbers:
- Slice them into rounds about as thick as a coin, not too thin or they turn to mush. Toss them in the jar with the minced garlic and give it a little shake just to mix them up.
- Mix the dressing:
- Whisk the soy sauce, sesame oil, vinegar, chili flakes, sugar, and salt in a small bowl until the sugar disappears. It should smell sharp and a little spicy.
- Shake it up:
- Pour the dressing over the cucumbers, seal the jar tight, and shake it like youre trying to wake someone up. Thirty seconds minimum, a full minute if you want every piece coated.
- Let it sit:
- Leave it on the counter for five to ten minutes so the cucumbers soak up the garlic and the heat mellows out a bit. You can eat it right away but waiting helps.
- Serve:
- Transfer to a bowl, sprinkle sesame seeds and green onions on top if youre using them. Serve cold or at room temperature, whatever feels right.
Save The first time I made this for my kid, she asked why it tasted like the cucumbers at the restaurant we went to on vacation. I told her it was the same idea, just louder. She still asks for the shake shake cucumbers by name.
Best Cucumbers to Use
English cucumbers have thin skins and fewer seeds, so theres less prep and more crunch. Persian cucumbers are small and dense, almost no water, which means they stay firm longer. Regular garden cucumbers work fine if you peel them and scoop out the seeds with a spoon first.
How to Adjust the Heat
Start with a pinch of chili flakes and taste before you add more, heat builds as it sits. If you go too far, add a little more sugar or a squeeze of lime to calm it down. Fresh sliced Thai chili or a dab of chili oil works if you want a different kind of burn.
Storing and Serving Tips
These keep in the fridge for up to two days, though they lose some crunch after the first day. Drain off excess liquid before storing or they get soggy. Serve them straight from the fridge as a snack, next to grilled chicken, or on top of rice bowls when you need something cold and sharp.
- Add a drizzle of honey if you like a sweet and savory thing happening.
- Toss in thinly sliced radishes or carrots for more color and crunch.
- Use tamari instead of soy sauce if you need it gluten free.
Save This is the kind of recipe that makes you feel like you cooked even when you didnt really cook at all. Keep a jar around and youll always have something crunchy and bright to put on the table.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare this up to 2 hours ahead. However, cucumbers will release water over time, so it's best enjoyed fresh. Drain excess liquid before serving if made in advance.
- → What type of cucumbers work best?
English, Persian, or mini cucumbers are ideal for their crunch and fewer seeds. Regular cucumbers work too—just remove the seeds if they're large and watery.
- → How do I adjust the spice level?
Start with 1/4 teaspoon chili flakes for mild heat, or increase up to 1 teaspoon for a spicier kick. You can also add fresh sliced chili peppers for extra fire.
- → Can I substitute the soy sauce?
Absolutely. Use tamari for a gluten-free option, or coconut aminos for a soy-free alternative. Adjust salt accordingly as these vary in saltiness.
- → What can I serve this with?
This pairs wonderfully with grilled chicken, salmon, stir-fried noodles, fried rice, or Korean BBQ. It also works as a light snack or palate cleanser between courses.
- → Do I need a jar to make this?
A jar makes shaking easier and more fun, but a large bowl with a lid or even a mixing bowl with vigorous tossing works just as well for coating the cucumbers evenly.