Szechuan Pickled Cucumber Slices

Marsha Gardner


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 vote



  • 1 1/2 lb
    english cucumbers
  • 1 Tbsp
    kosher salt
  • 1 Tbsp
    sesame oil
  • 1/4-1/2 tsp
    szechuan peppercorn, according to taste
  • 3/4
    inch piece fresh ginger, cut into thin strips
  • 1/4-1/2 tsp
    hot chili oil
  • 4 Tbsp
    chinese red rice wine vinegar, chingkiang (not red wine vinegar)
  • 2 Tbsp

How to Make Szechuan Pickled Cucumber Slices


  1. Cut 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.
  2. Heat 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.
  3. Turn 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.
  4. Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.

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About Szechuan Pickled Cucumber Slices

Course/Dish: Other Snacks

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