Tangy and Spicy Chinese Pickled Cucumbers

By Tiffy Cooks

5 from 1 vote

One thing I always have in my fridge is pickled vegetables, so today, let’s restock my Spicy Chinese Pickled Cucumber. I love having Spicy Chinese Pickled Cucumber in the fridge; it tastes delicious on its own but also pairs perfectly with savory food.

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Prep Time:10

Resting Time:2

Total Time:2 10

Course: Appetizer, Side Dish

Cuisine: Asian, Chinese

Diet: Vegan, Vegetarian

Keyword: Appetizers, chinese recipe, cucumber salad, easy meal, Easy Recipes, fridge staple, meal prep, pickle, pickled recipe, Side Dish, spicy recipe, Vegetarian Recipes

Servings: servings

Calories: 95kcal

Ingredients

4-5 medium-sized cucumbers seeds removed, sliced thinly
6-7 cloves Garlic sliced
2-3 red chili peppers thinly sliced
3-5 dry red chili peppers
3-4 ginger thin sliced
1/4 cup rice vinegar
4 tablespoons Soy Sauce
3 tablespoons Oil
2 tablespoons Sugar
1 teaspoon Sichuan peppercorns

Prep Work

1 tablespoon salt
1 tablespoon Sugar

Instructions

Draw out the water from the cucumber by coating the cucumber with one tablespoon of salt and one tablespoon of sugar. Massage well and set it aside for 20 minutes.
After the cucumbers have rested for 20 minutes, rinse them thoroughly to remove the salt and gently squeeze out excess water. Pat the cucumbers dry before adding them into a separate bowl.
Add garlic, red chilis, ginger, and Sichuan peppercorn to the cucumber.
Heat up the oil, and once the oil is hot, pour the oil over the ingredients.
Next, add soy sauce, rice vinegar, and sugar. Toss the cucumbers in the flavor base, ensuring they are well coated. You can enjoy it right away or let it rest in the fridge for 2-3 hours, so it becomes even more flavourful.

Video

Nutrition

Calories: 95kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 1379mgPotassium: 223mgFiber: 1gSugar: 7gVitamin A: 232IUVitamin C: 20mgCalcium: 26mgIron: 1mg