Difference between revisions of "Pickled Cucumber"
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Julienne the [[cucumber]]s. Place in a colander and sprinkle with the [[salt]]. Let the [[cucumber]]s sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the [[cucumber]]s in a shallow glass baking dish. | Julienne the [[cucumber]]s. Place in a colander and sprinkle with the [[salt]]. Let the [[cucumber]]s sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the [[cucumber]]s in a shallow glass baking dish. | ||
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| − | [[Category:American | + | [[Category:Cantonese cuisine]] |
| + | [[Category:American cuisine Recipes]] | ||
[[Category:American Chinese Salads]] | [[Category:American Chinese Salads]] | ||
[[Category:Red rice vinegar Recipes]] | [[Category:Red rice vinegar Recipes]] | ||
[[Category:Hot chile oil Recipes]] | [[Category:Hot chile oil Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Description
Serves 4
Ingredients
1 pound pickling cucumbers
1 tablespoon salt
1/3 cup granulated sugar
4 tablespoons soy sauce
1 tablespoon chili oil
1/3 cup red rice vinegar
1 teaspoon ground Szechuan peppercorns
Procedures
Julienne the cucumbers. Place in a colander and sprinkle with the salt. Let the cucumbers sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the cucumbers in a shallow glass baking dish.
While desalting the cucumbers, whisk together the remaining ingredients.
Lay the cucumbers out on a shallow glass baking dish. Pour the pickling mixture over. Cover and refrigerate overnight.
