Monday, September 15
Szechuan Spicy Pickled Cucumbers
Szechuan cuisine originates from the southwestern Sichuan providence area of China. It is my favorite style of Chinese cooking, filled with pungent spice and heavy use of hot pepper. A popular side dish, pickled vegetables are often served alongside meals and boxed lunches. These pickled vegetables are full of heat and flavor rounding out meals with a cool crisp finish.
Full time 24 1/2 hours (includes 24 marinating time)
Makes 1 jar (8-10 servings)
4-6 dried Szechuan peppers (depending on heat preference)
2 cucumbers, long in size
3/4 cup cup rice wine vinegar (or white vinegar with 1 tsp lemon juice)
3/4 cup cold water
1 tbsp salt
1 tbsp sugar
1 tsp minced garlic
Wash and dry cucumbers completely.
Cut and remove the ends from both sides of the cucumbers.
Slice into 1/4" thick pieces.
Place slices into a Pyrex or heat proof bowl.
In a sauce pot combine remaining ingredients and bring to a boil.
Boil 3-4 minutes.
Carefully pour mixture over cucumbers and allow to cool just until steam subsides.
Cover tightly with plastic wrap.
Place bowl in refrigerator and let sit for 24 hours.
Drain excess liquid and move to an airtight container or serve.