Chinese Cucumber Pickles Recipe
Crisp, tangy, and lightly spicy Chinese cucumber pickles made with garlic, ginger, chili peppers, and Sichuan peppercorns. These easy refrigerator pickles are refreshing as a side dish, snack, or stir-fried with other dishes.
Ingredients
- 1 lb small cucumbers
- 1 tablespoon Sichuan peppercorns
- 1 1/2 tablespoons kosher salt
- 1/2 cup rice vinegar
- 1 cup water
- 1/2 cup fresh ginger, peeled and sliced
- 5–15 small chili peppers (adjust to taste)
- 1 tablespoon sugar (optional)
Instructions
- 1
Make the Pickling LiquidIn a bowl, combine Sichuan...: Make the Pickling LiquidIn a bowl, combine Sichuan peppercorns, kosher salt, rice vinegar, water, and sugar (if using). Stir until dissolved.
- 2
Pack the JarPlace cucumbers, sliced ginger, and chili...: Pack the JarPlace cucumbers, sliced ginger, and chili peppers into a clean glass jar.
- 3
Add the BrinePour the pickling liquid over the...: Add the BrinePour the pickling liquid over the cucumbers, adding more water if needed to fully submerge them.
- 4
Chill & PickleSeal the jar and refrigerate for...: Chill & PickleSeal the jar and refrigerate for at least 24 hours before eating.
- 5
ServeEnjoy chilled as a side dish, snack, or...: ServeEnjoy chilled as a side dish, snack, or add to stir fries for extra crunch and flavor.
Cook it from the original
This recipe comes from ohsnapletseat.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on ohsnapletseat.com