This Chinese Szechuan pickle recipe features cucumbers pickled with ginger and Szechuan peppercorns that pack quite a kick.
- 1 1/2 pounds pickling cucumbers
- 1 tablespoon salt
- 1 tablespoon Asian sesame oil
- 1/4 - 1/2 teaspoon ground
- Szechuan peppercorn, according to taste
- 1 Piece fresh ginger, about 3/4 inch, cut into thin strips
- 1/4 - 1/2 teaspoon hot chili oil, according to taste
- 4 tablespoons Chinese red rice vinegar (not red wine vinegar)
- 2 tablespoons sugar
- Cut the ends off the cucumbers, cut in half lengthwise and use a small spoon to remove the seeds in the middle. Cut lengthwise into thin strips.
- Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.
- Heat the sesame oil on medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.
- Turn the heat down and carefully add the red rice vinegar. Stir in the sugar. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the cucumbers.
- Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|