Unbeaten cucumbers or Pickled Chinese Style Cucumbers with soy sauce, garlic and chili
5 from 1 vote
This recipe for pickles with soy sauce, garlic, and chili is a delicious combination of Asian flavors. It will add spicy and exotic to your table, enriching your menu with fresh and spicy flavor. Ideal for both everyday and holiday dishes, these pickles will make a great addition to meat and fish appetizers or can be served as a stand-alone dish.
40mlvinegar(6% acidity, I use a mixture of 20 ml wine vinegar + 20 ml rice vinegar)
200mlwater
2-3tbsp.vegetable oil
To serve (optional):
sesame oil
fresh cilantro and/or green onions
sesame seeds
Instructions
Slice cucumbers any way you like, removing seeds if desired. Stir in 1 tbsp. of salt. Peel and chop the ginger and garlic. Grind the dried red chili pepper.
Spread the ginger and garlic over the bottom of two containers (or skip this step and roast them along with the peppers in the next step for more flavor), arrange the cucumbers on top.
Fry the dry red chili pepper and Sichuan pepper mixture in vegetable oil. In a separate saucepan, combine the water, soy sauce, vinegar, remaining salt and sugar and bring to a boil. Pour oil over cucumbers and peppers, then brine. Cool and marinate in the refrigerator for 1-2 days.
Serve by drizzling with sesame oil and sprinkling with cilantro, green onions, and sesame seeds.