Chinese Pickled Cucumbers
This pickle recipe is taken from " Stella Chan's Secrets in the Art of Chinese Cooking" cook book published in 1976 which I was introduced to by my mother in law. This is a signature dish of my mother in law and I have not changed or altered the recipe because it creates the perfect side dish or condiment to Asian and Chinese dishes. It is a quick pickle of cucumbers that are then tossed in a marinade that is salty, sweet, hot and savoury. Give this one a try and let me know how it goes.
I was able to get a used copy of the Stella Chan's Secrets on Amazon if anyone is interested in obtaining a copy.
Tips:
Leftover pickles can be stored in the fridge .
You may want to double this recipe because these pickles are so tasty and it takes some effort to get them done .
Ingredients
Pickle:
2 large cucumbers
1 Tablespoon salt
1/2 cup white sugar
1/4 cup of water
Sauce:
1/4 cup sesame oil
1/4 cup white vinegar
3 cloves of garlic
3 stalks of green onion/scallion/chive finely minced
1 hot pepper shredded
Preparation:
Trim the ends of the cucumber and cut into 2 inch strips with about 1/2 inch thickness .
Sprinkle salt over the cucumber strips and let it stand for 30 minutes.
Prepare solution for the cucumbers by mixing the sugar and water together and bringing to a low boil until all the sugar is melted.
Drain and squeeze as much liquid out of the salted cucumber strips after 30 minutes.
Add the drained cucumber strips into the sugar solution and let it stand for an hour or more.
Add all sauce ingredients ( sesame oil, vinegar, garlic, green onion and hot pepper ) in a bowl gently toss together and set aside .
Drain the cucumber strips from the sugar solution and pour the sauce mixture over the cucumbers .
Enjoy
Serving Suggestion:
As a topping for Bao buns
As a side dish to any Chinese dishes