Pin This The name caught my attention first. Shake shake. My college roommate\'s mom would drop off mason jars of these cucumbers during exam week, and we\'d literally shake them while studying. Something about that motion made them taste better. She never wrote down the recipe, just showed us once, hands moving fast. It took me years to figure out she was right about the shaking part.
Last summer I made these for a barbecue and forgot to serve them. Found the jar on the counter the next morning. They were even better, somehow. My friend Sarah took the jar home and texted me at midnight asking for the recipe. Now she makes a batch every Sunday for work lunches.
Ingredients
- 2 large cucumbers, sliced into 1/4-inch rounds: Thicker slices hold up to the shaking without falling apart. I\'ve learned the hard way that paper-thin slices turn to mush.
- 2 cloves garlic, finely minced: Fresh garlic is nonnegotiable here. The shake distributes it evenly so you get little bursts in every bite.
- 2 tablespoons soy sauce: This is your salt source, so adjust the extra salt accordingly. Low sodium works if you want more control.
- 1 tablespoon toasted sesame oil: The toasted variety makes a massive difference. Raw sesame oil lacks that deep, nutty warmth.
- 1 teaspoon rice vinegar: Just enough brightness to cut through the sesame oil without making it taste like pickle juice.
- 1/2 teaspoon chili flakes: Start here if you\'re sensitive to heat. The oil carries the spice, so it sneaks up on you.
- 1 teaspoon sugar: Balances the soy sauce\'s saltiness and helps draw moisture out of the cucumbers naturally.
- 1/4 teaspoon salt: Only if your soy sauce is on the lighter side. I usually skip it entirely.
- 1 tablespoon sesame seeds: Toast them in a dry pan for thirty seconds first. The aroma alone is worth it.
- 2 green onions, thinly sliced: Add these right before serving. They lose their crunch if they sit too long.
Instructions
- Prep your cucumbers:
- Slice them evenly so they shake uniformly. If you\'re using regular cucumbers, peel strips of the skin instead of removing it completely.
- Build the base:
- Toss cucumbers and garlic into your jar first. The garlic needs direct contact to start working its magic.
- Whisk the dressing:
- Combine soy sauce, sesame oil, rice vinegar, chili flakes, sugar, and salt until sugar disappears. The oil will separate slightly and that\'s fine.
- The shake:
- Pour dressing over cucumbers, seal tight, and shake like you mean it. Thirty to sixty seconds. You\'ll hear them hitting the glass. That\'s the sound happening.
- Let them rest:
- Ten minutes on the counter is all they need. The cucumbers release water and the dressing thins into its own sauce.
- Finish and serve:
- Transfer to a bowl and top with sesame seeds and green onions. They\'ll look like they came from a restaurant kitchen.
Pin This My cousin served these alongside grilled fish at her wedding and people kept asking where she ordered them. She made forty jars in her kitchen the night before. Now they\'re family legend, requested at every gathering.
The Jar Method Works Best
I tried making these in bowls for years, using spoons to toss. It never quite distributed the dressing evenly. The jar method forces contact between everything inside. Plus, you can store and serve from the same container. Less cleanup always tastes better.
Timing Changes Everything
Ten minutes gives you crisp cucumbers with flavored coating. An hour creates pickled cucumbers that have absorbed the dressing. Overnight gets you something closer to a quick pickle. Each version has its place, but the tenminute version is what makes this recipe special.
Customization Without Losing the Soul
The foundation is the cucumbergarlic combination. Everything else can shift based on what you have or what you\'re serving. I\'ve made countless variations and some have become their own staples.
- Add fresh cilantro instead of green onions for a completely different vibe
- Squeeze in half a lime if serving with Mexican or fusion dishes
- Substitute maple syrup for sugar if that\'s what you have on hand
Pin This Sometimes the simplest recipes teach us the most about technique. This one taught me that preparation method matters as much as ingredients. Shake things up literally and see what happens.
Recipe Q&A
- → Can I make this ahead of time?
Yes, you can prepare this up to 2 hours ahead. Keep refrigerated and shake again before serving to redistribute the dressing. Note that cucumbers will release water over time, so it's best enjoyed fresh.
- → What type of cucumbers work best?
Persian or mini cucumbers are ideal for their extra crunch and fewer seeds. Regular cucumbers work well too—just slice them uniformly for even coating.
- → How can I adjust the spice level?
Start with 1/4 teaspoon chili flakes for mild heat, or increase to 1 teaspoon for more kick. You can also add fresh sliced chili peppers or a dash of hot sauce.
- → Is this dish gluten-free?
It can be! Use tamari or certified gluten-free soy sauce instead of regular soy sauce. All other ingredients are naturally gluten-free.
- → What dishes pair well with these cucumbers?
They complement grilled chicken, beef, or tofu beautifully. Also excellent alongside fried rice, noodle dishes, dumplings, or as part of a larger Asian-inspired meal spread.
- → Can I add other vegetables?
Absolutely! Try adding thinly sliced radishes, carrots, or bell peppers for extra color and crunch. Adjust the dressing quantity if needed to coat additional vegetables.