Chinese Pickled Cucumber (A Quick Pickle Recipe)

Method8 steps

1. 1

   Step 1: Wash the cucumbers and cut into spears short enough to fit your clean heat-proof sealable container or jars. Persian cucumbers (450 to 680 g) can be quartered lengthways. For larger Kirby or English cucumbers, cut into shorter sections and spears, removing the soft seedy core. Prepare 450 to 680 g as needed for a snug pack; do not overfill beyond what the one brine batch can cover.

   Uses 450 to 680 g Persian cucumbers (1 to 1 1/2 lb), or Kirby or English cucumber, cut into spears

2. 2

   Step 2: Place the cut cucumber spears in a large bowl, sprinkle with the 1 tsp kosher or sea salt (1 tsp) and toss gently to coat. Cover and rest in the refrigerator for 30 minutes to 1 hour, tossing occasionally.

   Salt-rest cucumbers in fridge · 60 minUses Cut cucumber spears · 1 tsp kosher salt, or sea salt

3. 3

   Step 3: Drain away the liquid released during the salt rest. Gently rinse the cucumber spears under cold tap water to remove excess salt and drain well. Lightly crush the 2 garlic cloves. Pack the drained cucumbers and garlic snugly into clean heat-proof sealable containers or jars.

   Uses Salt-rested cucumber spears · 2 garlic cloves, lightly crushed

4. 4

   Step 4: Put the 1/4 tsp Sichuan peppercorns and 2 dried chilies in a small dry pot over medium-low heat. Toss for about 1 minute, until fragrant; avoid scorching.

   Uses 1/4 tsp Sichuan peppercorns · 2 dried chilies

5. 5

   Step 5: Add the 1/2 cup distilled white vinegar, 1 cup brine water, 2 tsp soy sauce or tamari and 1 tbsp sugar to the toasted spices. Stir and bring to a boil.

   Uses Fragrant toasted brine spices · 1/2 cup distilled white vinegar · 1 cup water for brine · 2 tsp soy sauce, or gluten-free tamari · 1 tbsp sugar

6. 6

   Step 6: Pour the hot prepared brine over the packed cucumbers and garlic until completely covered. Use only the prepared brine batch; if necessary, leave out excess cucumber rather than diluting with extra water.

   Uses Packed drained cucumber and garlic · Prepared hot brine, enough from the one batch to cover the chosen cucumber pack

7. 7

   Step 7: Let the filled small containers lose their initial heat, then cover and refrigerate promptly at 40°F (4°C) or below. Get them into the refrigerator within 2 hours of preparation, or within 1 hour if the room is above 90°F (32°C). Keep them refrigerated throughout the flavour wait.

   Uses Cucumber spears covered with hot brine

8. 8

   Step 8: Let the cucumbers develop flavour in the refrigerator for at least 24 hours, then serve chilled as a snack or appetizer for about 8 servings. Keep the batch refrigerated and use clean utensils to remove each portion.

   Refrigerated pickle flavour wait · 1440 minUses Promptly refrigerated cucumbers in brine