Best Szechuan Pickled Cucumber Slices Recipes

CHINESE PICKLED CUCUMBERS (酱黄瓜)

Steps:

• Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.
• At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.
• Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!

SZECHUAN PICKLED CUCUMBER SLICES

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.

SICHUAN CUCUMBER SALAD

Steps:

• Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
• Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
• Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

SICHUAN CUCUMBER PICKLES (VIETNAMESE QUICK PICKLES)

Steps:

• In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours.
• Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles; toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside.
• In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly.
• Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

SZECHUAN CUCUMBERS

Steps:

• Place cucumber slices in medium serving bowl, set aside.
• In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well.
• Pour dressing over cucumber slices and toss well.
• Cover and let rest at room temperature up to 4 hours.
• Drain cucumbers.
• Garnish with cilantro, if desired, before serving.