This post may contain affiliate links.

These Quick Pickled Cucumber Ribbon Rolls are crisp, tangy, refreshing, and easy to make! Thin cucumber ribbons are tossed in a flavorful quick-pickling brine and rolled into the perfect side dish.

These quick-pickled cucumber ribbons are one of those little recipes that are so easy, but feel a little fancy. They take just 30 minutes to marinate, making them the perfect quick and flavorful side dish to brighten up any meal. The cucumbers are peeled into thin ribbons so they can soak up all that delicious, tangy marinade - and rolling them up makes them extra cute on the plate!

I love serving these alongside a main dish, but honestly, my favorite way to enjoy them is with a crispy pan-fried egg and a warm bowl of rice. Simple, cozy, and SO good.

I usually think of pickles as something to grab from the grocery store, but homemade pickles are surprisingly easy to make, and they’re wonderfully crisp and fresh! These quick-pickled cucumbers use a few Asian pantry staples like soy sauce, vinegar, chili oil, and sesame oil to create a salty, tangy, slightly spicy marinade that’s packed with flavor.

And whatever you do, don’t toss that leftover marinade! There’s still plenty of deliciousness left in that little bowl of sauce. Repurpose it for another dish, drizzle it over rice, or use it to marinate something else.

**A few ways to repurpose the marinade include:

• Making another batch of cucumber rolls.
• Boiling the sauce and keeping it in the fridge to use as seasonings for stir fries, protein marinades, and/or a dipping sauce for noodles, dumplings, and more.
• Boiling the sauce and using it as a marinade for other vegetables like cooked eggplant and avocado.

Do I need special equipment to make these cucumber ribbons?

I highly recommend using a relatively shallow airtight container for this recipe. You will also need some common East Asian pantry staples as shown below: