Serves 4
INGREDIENTS:
1 pound pickling
cucumbers
1 Tablespoon salt
1 teaspoon granulated
sugar
4 Tablespoons soy sauce
1 tablespoon chili oil
1/3 cup
red rice vinegar
1 teaspoon ground
PREPARATION:
Julienne the cucumbers. Place in a colander and sprinkle
with the salt. Let the cucumbers sit for 15 minutes. Remove from the colander
and pat dry with paper towels. Arrange the cucumbers in a shallow glass baking
dish.
While desalting the cucumbers, whisk together the remaining ingredients.
Lay the cucumbers out on a shallow glass baking dish. Pour the pickling mixture
over. Cover and refrigerate overnight.
From Rhonda
Parkinson
http://chinesefood.about.com/od/vegetablesrecipes/r/pickledcucumber.htm
Yield: 1
Servings
Ingredients
1 pound non-waxed,
slender pickling cucumbers,
each cut into 4 to 8 wedges
1 Tablespoon salt
2 Tablespoons soy sauce
2 Tablespoons brown sugar
dissolved in
2-1/2 Tablespoons vinegar
2 Tablespoons ginger root, finely shredded
1/3 cup toasted
sesame oil
1 teaspoon szechuan
peppercorns
2 fresh hot peppers
(one for decoration, one finely
shredded)
4 dried hot peppers
Instructions
Marinate
the wedges of cucumber with 1 Tablespoon of salt for 20 minutes, rinse briefly
in cold water, drain and pat dry with a paper towel. Arrange the cucumber wedges on a dish and
sprinkle the shredded hot pepper and ginger over them. Heat the sesame oil,
stir in the
Notes:
Remove
the dried peppers before serving. This dish can be kept in the
refrigerator for a few days. The number of hot peppers can be varied
according to taste. One can add 1 teaspoon
of crushed garlic or 1 Tablespoon of shredded green onion for variation. If non-waxed cucumbers are not available,
European cucumbers will do.