szechuan pickled cucumber slices
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.
prep time
cook time
method
---
yield
4 serving(s)
Ingredients
- 1 1/2 pounds english cucumbers
- 1 tablespoon kosher salt
- 1 tablespoon sesame oil
- 1/4-1/2 teaspoon szechuan peppercorn, according to taste
- 3/4 - inch piece fresh ginger, cut into thin strips
- 1/4-1/2 teaspoon hot chili oil
- 4 tablespoons chinese red rice wine vinegar, chingkiang (not red wine vinegar)
- 2 tablespoons sugar
How To Make szechuan pickled cucumber slices
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 4Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Snacks
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes