Sauces & Condiments
Chinese Pickled Cucumbers
Sweet pickles in a savoury spicy garlic, green onion vinegar sauce
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 .
Photo story
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**Serving Suggestion:**
- As a topping for Bao buns
- As a side dish to any Chinese dishes
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
