Ingredients with Measurements:
- 1 lb. cucumbers, sliced
- 1 tbsp. salt
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. red pepper flakes
- 1 tbsp. sugar
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 green onion, chopped
- 1 tbsp. cilantro, chopped
Special equipment needed:
- Glass jar with lid
Step-by-step instructions:
1. In a large bowl, toss the sliced cucumbers with salt and let sit for 30 minutes.
2. Rinse the cucumbers with cold water and drain well.
3. In a small pan, dry roast the Sichuan peppercorns and red pepper flakes over medium heat for 1-2 minutes until fragrant.
4. In a separate bowl, mix together the sugar, rice vinegar, soy sauce, sesame oil, garlic, ginger, green onion, and roasted spices.
5. Add the cucumbers to the bowl and mix well.
6. Transfer the mixture to a glass jar and press down to pack tightly.
7. Cover the jar with a lid and let sit at room temperature for 24 hours.
8. After 24 hours, refrigerate the pickles for at least 2 hours before serving.
9. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 40 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature for 24 hours
- Refrigerate for at least 2 hours before serving
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- English cucumbers can be used instead of regular cucumbers.
- White vinegar can be used instead of rice vinegar.
- Canola oil can be used instead of sesame oil.
- Scallions can be used instead of green onions.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Use different types of peppers for varying levels of spiciness.
- Add a teaspoon of Chinese five-spice powder for a more complex flavor.
Tips and tricks:
- Use a mandoline to slice the cucumbers evenly.
- Use gloves when handling the Sichuan peppercorns as they can cause a numbing sensation.
- Make sure the jar is completely clean and dry before adding the pickles.
Storage instructions:
- Store the pickles in the refrigerator for up to 2 weeks.
Reheating instructions:
- These pickles are meant to be served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickles in a small dish or bowl.
- Garnish with chopped cilantro for a pop of color.
Garnishes:
- Chopped cilantro
Pairings:
- These pickles pair well with spicy dishes like Sichuan-style hot pot or mapo tofu.
Suggested side dishes:
- Serve these pickles alongside steamed rice or noodles.
Troubleshooting advice:
- If the pickles are too salty, rinse them again with cold water before adding to the bowl.
Food safety advice:
- Make sure the jar is completely clean and dry before adding the pickles.
- Store the pickles in the refrigerator for up to 2 weeks.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, and pickling is a common preservation method in Chinese cuisine.
Flavor profiles:
- These pickles are salty, spicy, and slightly sweet with a hint of sesame and garlic.
Serving suggestions:
- Serve these pickles as a side dish or appetizer.
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Region: Chinese