Gallery
Pickled Cucumbers
Chinese dish ready in 45 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 40m
- Cook
- 5m
- Total
- 45m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pickled Cucumbers
| Ingredient | Amount |
|---|---|
| Cucumbers | 3 as needed |
| Dried red chilies | 适量 |
| Sichuan peppercorns | 适量 |
| Salt | 适量 |
| Light soy sauce | 1 bowl |
| Chinkiang vinegar | 1 bowl |
| Water | 1 bowl |
| Sugar | ½ bowl |
| Garlic slices | 50g |
| Fresh chili peppers | 50g |
- Cucumbers3 as needed
- Dried red chilies适量
- Sichuan peppercorns适量
- Salt适量
- Light soy sauce1 bowl
- Chinkiang vinegar1 bowl
- Water1 bowl
- Sugar½ bowl
- Garlic slices50g
- Fresh chili peppers50g
Cooking StepsHow to cook Pickled Cucumbers step by step
-
Step 1Cut cucumbers into strips. Remove the soft inner core.
-
Step 2Add salt and mix well. Let sit for 30 minutes to draw out water.
-
Step 3Mix sauce: 1 bowl light soy sauce, 1 bowl vinegar, 1 bowl water, ½ bowl sugar. Stir well and set aside.
-
Step 4Heat oil and fry Sichuan peppercorns and dried chilies until fragrant. Remove from oil.
-
Step 5Rinse salted cucumbers twice and drain thoroughly.
-
Step 6Add garlic slices, fresh chilies, sauce, and chili oil. Mix well. Can eat immediately or refrigerate for 2+ hours for better flavor.
-
Step 7Perfect with a drink, or as a side dish with porridge — you’ll never have enough!
Pickled Cucumbers
Chinese dish ready in 45 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 3 as needed Cucumbers
- 适量 Dried red chilies
- 适量 Sichuan peppercorns
- 适量 Salt
- 1 bowl Light soy sauce
- 1 bowl Chinkiang vinegar
- 1 bowl Water
- ½ bowl Sugar
- 50g Garlic slices
- 50g Fresh chili peppers
Instructions
-
Cut cucumbers into strips. Remove the soft inner core.
-
Add salt and mix well. Let sit for 30 minutes to draw out water.
-
Mix sauce: 1 bowl light soy sauce, 1 bowl vinegar, 1 bowl water, ½ bowl sugar. Stir well and set aside.
-
Heat oil and fry Sichuan peppercorns and dried chilies until fragrant. Remove from oil.
-
Rinse salted cucumbers twice and drain thoroughly.
-
Add garlic slices, fresh chilies, sauce, and chili oil. Mix well. Can eat immediately or refrigerate for 2+ hours for better flavor.
-
Perfect with a drink, or as a side dish with porridge — you’ll never have enough!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
