Difference between revisions of "Pickled Cucumber"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chinese ([^cC])(.*)\]\]" to "Category:Chinese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chinese cuisine" to "Category:Cantonese cuisine") |
||
| Line 27: | Line 27: | ||
# | # | ||
| − | [[Category: | + | [[Category:Cantonese cuisine]] |
[[Category:American cuisine Recipes]] | [[Category:American cuisine Recipes]] | ||
[[Category:American Chinese Salads]] | [[Category:American Chinese Salads]] | ||
Revision as of 17:28, 11 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
Directions
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.
