SZECHUAN PICKLED CUCUMBER SLICES

Szechuan Pickled Cucumber Slices image

Provided by Marsha Gardner

Number Of Ingredients 8

Previous Next

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 sugar

Steps:

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.