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.


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1 1/2 lb
english cucumbers
1 Tbsp
kosher salt
1 Tbsp
sesame oil
1/4-1/2 tsp
szechuan peppercorn, according to taste
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


  • 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.
  • 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.
  • 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.
  • 4Transfer 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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