Best Chinese Pickled Cucumbers Recipes

Chinese Pickled Cucumbers image

Provided by BaykerGirl

Time 9h40m

Yield 4

Number Of Ingredients 4

½ teaspoon salt
1 large English cucumber, cut into 1/4 inch slices
3 tablespoons rice vinegar
3 tablespoons honey

Steps:

Place cucumber slices into a colander in the sink and lightly sprinkle with salt, tossing to coat. Allow cucumber to drain for 30 minutes. Gently shake the colander to remove any excess liquid and transfer cucumber to a large bowl. Stir in rice vinegar and honey, making sure to coat each cucumber slice evenly. Cover and refrigerate overnight. Toss cucumber and return to the refrigerator for an additional hour. Serve chilled.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 15.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 292.7 mg, Sugar 14.1 g

Chinese Style Spicy Pickled Cucumbers image

Provided by Geema

Categories Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

1 lb small pickling cucumber, cut lengthwise into 8 wedges
1 1/2 teaspoons salt
4 teaspoons sugar
2 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 inch peeled fresh gingerroot, julienned
1 teaspoon red pepper flakes

Steps:

Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
Remove the skillet from the heat and let the oil cool to room termperature.
Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
Refrigerate and cover, stirring occasionally. Use within 5 days.