Chinese Pickled Cucumber Recipe

Welcome to my kitchen experiment where cucumbers undergo a flavor transformation—they’re practically spa-going veggies turning into this epic Chinese pickled delight. Let’s dive in and let these humble cukes wow your taste buds!

Chinese Pickled Cucumber is an incredibly delightful dish. When I made my version, it called for minced garlic, crushed red pepper flakes, and a touch of sesame oil.

Those ingredients mixed quite well. And I’ll have to admit, I kind of giggled when I opened the jar of soy sauce and poured it into the bowl with my cucumber.

I mean, come on, soy sauce in a dish involving pickles. It was the savory- tangy combination of soy sauce and rice vinegar (plus the sugar that got mixed in there) that sealed the deal, making this one simple, crunchy, yet delicious pickle.

Ingredients

• Cucumbers: Hydrating and low in calories, they provide a refreshing crunch.
• Garlic: Packed with antioxidants, it adds a pungent, savory note.
• Rice Vinegar: Delivers a mild, tangy flavor, enhancing the pickling process.
• Soy Sauce: Rich in umami, it deepens the savory taste with a salty kick.
• Sugar: Balances flavors by adding a touch of sweetness.
• Sesame Oil: Offers a nutty aroma, enriching the dish’s fragrant quality.
• Fresh Ginger: Adds a spicy warmth and aids digestion.

Ingredient Quantities

• 2 medium cucumbers
• 1 tablespoon salt
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted
• 1 small piece of fresh ginger, sliced

How to Make this

1. Clean the cucumbers and slice them thinly, or cut them into small sticks, according to your preference.

2. Place the cucumber slices in a large bowl and sprinkle with 1 tablespoon of salt. Toss well to coat. Let them sit for about 30 minutes to draw out excess moisture.

3. After 30 minutes, drain the cucumbers and rinse them under cold water to remove excess salt. Pat dry with paper towels.

4. In a mixing bowl, combine the minced garlic and sliced ginger.

5. Put in the bowl: 1 teaspoon of crushed red pepper flakes 2 tablespoons of rice vinegar 1 tablespoon of soy sauce 1 teaspoon of sugar 1 teaspoon of sesame oil Stir to mix thoroughly.

6. Place the drained and dried cucumber slices into the bowl with the marinade. Gently toss to ensure that all the cucumber slices are well coated with the mixture.

7. Enclose the bowl in plastic wrap or place a lid on it. Then
refrigerate it for at least 1 hour, letting the flavors meld.

For optimal results, let the bowl sit in the fridge overnight, allowing the flavors to meld.

8. Prior to serving, add 1 tablespoon of toasted sesame seeds to the pickled cucumbers for a distinctly nutty taste and new texture.

9. Chill and then serve as a refreshing side dish or starter.

10. Savor your homemade Chinese Pickled Cucumber alongside an array of dishes!

Equipment Needed

1. Cutting board
2. Knife
3. Large bowl
4. Measuring spoons
5. Mixing bowl
6. Spoons or spatula for mixing
7. Colander or strainer
8. Paper towels
9. Plastic wrap or bowl with lid

FAQ

• Q: Can I use any type of cucumber for this recipe?A: Yes, any kind of cucumber can be used, but the best options are English or Persian cucumbers due to their firmer textures.
• Q: How long does it take to pickle the cucumbers?A: The cucumbers should rest for a minimum of 2 hours; however, to achieve optimal flavor, allow them to steep overnight in the refrigerator.
• Q: Can I reduce the amount of salt in the recipe?A: Yes, you can change the salt to your liking, but if you reduce it too much, it may affect the pickling process.
• Q: Is there a substitute for rice vinegar?Apple cider vinegar or white vinegar can be used, though the flavor profile will change slightly.
• Q: Do I need to peel the cucumbers?A: You do not have to peel the cucumbers, especially if you use thin-skinned types such as English or Persian cucumbers.
• Q: How long will the pickled cucumbers keep in the fridge?An airtight container in the refrigerator can be their home for up to one week.
• Q: Can I add other vegetables to the pickling mix?A: Yes, for variety and extra crunch, you can add thinly sliced carrots or radishes.

Chinese Pickled Cucumber Recipe Substitutions and Variations

1 tablespoon salt – replace with 1 tablespoon of kosher salt or coarse sea salt for a similar effect.
1. 2 cloves garlic, minced
– can be replaced with 1 teaspoon of garlic powder.
1 teaspoon crushed red pepper flakes. For extra heat, use 1 small fresh chili, finely chopped, or 1 teaspoon cayenne pepper.
2 tablespoons rice vinegar – substitute with 2 tablespoons white wine vinegar or apple cider vinegar for a slightly different, yet still tangy flavor.
1 teaspoon sesame oil—can be substituted with 1 teaspoon olive oil mixed with a few drops of toasted sesame seeds for a similar nutty profile.

Pro Tips

1. To enhance the flavor, consider lightly bruising the sliced cucumbers with the flat side of a knife before salting them. This will help them absorb the marinade more effectively.

2. For an extra kick, add a few drops of toasted sesame oil just before serving. This will amplify the nutty aroma and taste.

3. If you enjoy a slightly sweeter profile, experiment with adjusting the sugar level to your taste, possibly adding half a teaspoon more.

4. For added freshness, consider adding finely chopped scallions or cilantro when tossing the cucumbers in the marinade.

5. Toast your own sesame seeds for a richer flavor. Simply heat a dry pan over medium heat and gently toast the seeds until they are golden and fragrant.