Ingredients with Measurements:
- 2 lbs of cucumbers
- 1/4 cup of salt
- 1/4 cup of Sichuan peppercorns
- 1/4 cup of chili flakes
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of sesame oil
- 1/4 cup of chopped scallions
- 1/4 cup of minced garlic
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jars with lids
Step-by-step instructions:
1. Wash and dry the cucumbers. Cut them into thin slices and place them in a colander.
2. Sprinkle salt over the cucumbers and toss them to coat evenly. Let them sit for 30 minutes to release excess water.
3. Rinse the cucumbers with cold water and drain them well.
4. In a large mixing bowl, combine Sichuan peppercorns, chili flakes, sugar, rice vinegar, soy sauce, sesame oil, chopped scallions, and minced garlic. Mix well.
5. Add the cucumbers to the bowl and toss them to coat evenly with the mixture.
6. Transfer the pickles to glass jars and press them down to remove any air bubbles.
7. Cover the jars with lids and let them sit at room temperature for 24-48 hours to ferment.
8. Once the pickles are fermented, store them in the refrigerator for up to 2 weeks.
Time:
Preparation time: 45 minutes
Fermentation time: 24-48 hours
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 4 cups of pickles.
Nutritional information:
Serving size: 1/4 cup
Calories: 25
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 480mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 2g
Protein: 1g
Substitutions for ingredients:
- You can use other types of vegetables, such as radishes or carrots, instead of cucumbers.
- If you can't find Sichuan peppercorns, you can use regular black peppercorns.
- Adjust the amount of chili flakes to your desired level of spiciness.
Variations:
- Add sliced ginger or star anise for extra flavor.
- Use brown sugar or honey instead of white sugar.
- Add chopped cilantro or basil for a fresh herb flavor.
Tips and tricks:
- Make sure to press the pickles down firmly in the jars to remove any air bubbles and ensure even fermentation.
- Taste the pickles after 24 hours to check for desired level of sourness. If you prefer a more sour taste, let them ferment for another day.
- Use clean and sterilized jars to prevent contamination.
Storage instructions:
Store the pickles in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickles are meant to be eaten cold, so there is no need to reheat them.
Presentation ideas:
Serve the pickles in a small bowl or on a plate as a side dish or appetizer.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
These pickles pair well with spicy dishes, such as Sichuan-style hot pot or stir-fry.
Suggested side dishes:
Serve these pickles alongside steamed rice or noodles.
Troubleshooting advice:
- If the pickles are too salty, rinse them with cold water before serving.
- If the pickles are not sour enough, let them ferment for another day.
Food safety advice:
- Use clean and sterilized jars to prevent contamination.
- Make sure to store the pickles in the refrigerator to prevent spoilage.
Food history:
Sichuan pickles are a traditional Chinese dish that originated in the Sichuan province. They are known for their spicy and sour flavor.
Flavor profiles:
These pickles have a spicy, sour, and slightly sweet flavor.
Serving suggestions:
Serve these pickles as a side dish or appetizer alongside other Chinese dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese