Pickled Cucumber

Close-Up Of Cucumber Pickle In Airtight Jars On Table
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    49 hrs
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This Chinese Szechuan pickle recipe features cucumbers pickled with ginger and Szechuan peppercorns that pack quite a kick.

What You'll Need

  • 1 1/2 pounds pickling cucumbers
  • 1 tablespoon salt
  • 1 tablespoon Asian sesame oil
  • 1/4 - 1/2 teaspoon ground Szechuan peppercorn, according to taste
  • 1 Piece fresh ginger, about 3/4 inch, cut into thin strips
  • 1/4 - 1/2 teaspoon hot chili oil, according to taste
  • 4 tablespoons Chinese red rice vinegar (not red wine vinegar)
  • 2 tablespoons sugar

How to Make It

  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.
  2. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
  3. 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.
  4. 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.
  1. Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.