Make Your Own Szechuan Pickled Cucumber

Close-Up Of Cucumber Pickle In Airtight Jars On Table
Pickled cucumbers are great Szechuan-style. Michael Möller / EyeEm / Getty Images
  • Total: 49 hrs
  • Prep: 60 mins
  • Cook: 48 hrs
  • Yield: 4 servings

This Chinese Szechuan pickle recipe features cucumbers pickled with ginger and Szechuan peppercorns that pack quite a kick. Get to pickling.


  • 1 1/2 pounds pickling cucumbers
  • 1 tablespoon salt
  • 1 tablespoon Asian sesame oil
  • 1/2 teaspoon ground  Szechuan peppercorn
  • 1 piece fresh ginger, about 3/4 inch, cut into thin strips
  • 1/2 teaspoon hot chili oil
  • 4 tablespoons Chinese red rice vinegar (not red wine vinegar)
  • 2 tablespoons sugar

Steps to Make It

  1. 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.

  2. Place in a colander, sprinkle the salt over and let sit for 1 hour. Drain and pat dry with paper towels.

  3. Heat the sesame oil over medium heat. Stir in the peppercorn. Stir for about 1 minute, until fragrant. Stir in the ginger and the hot chili oil.

  4. 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.

  5. Transfer to a dish, cover and refrigerate overnight or 2 days. Toss again before serving.