szechuan pickled cucumber slices
(1 rating)
My friend Pan who is Chinese was amazed when I made these Cucumber slices for her. She said they reminded her of home. I try to take her a jar of them whenever we go for a visit.
(1 rating)
yield
4 serving(s)
Ingredients For szechuan pickled cucumber slices
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1 1/2 lbenglish cucumbers
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1 Tbspkosher salt
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1 Tbspsesame oil
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1/4-1/2 tspszechuan peppercorn, according to taste
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3/4inch piece fresh ginger, cut into thin strips
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1/4-1/2 tsphot chili oil
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4 Tbspchinese red rice wine vinegar, chingkiang (not red wine vinegar)
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2 Tbspsugar
How To Make szechuan pickled cucumber slices
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1Cut the ends off the cucumbers, cut in half lengthwise and use a small spoon to remove the seeds in the middle. Cut lengthwise into thin strips. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
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2Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
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3Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
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4Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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