Chinese Pickled Cucumbers (酱黄瓜)

Method3 steps

1. 1

   Step 1: Wash and dry the three cucumbers, trim the ends and cut each into four equal sections. Cut each section lengthwise into six strips. Toss in a bowl with ½ tsp sugar and 1 tsp salt, cover and refrigerate for 1 hour.

   Salt cucumbers in the refrigerator for 1 hour · 60 minUses 3 English/hothouse cucumbers (best to use seedless cucumber for this) · ½ tsp sugar for initial salting · 1 tsp salt for initial salting · Water to wash the cucumbers, then discarded

   
2. 2

   Step 2: While the cucumbers chill, stir together the remaining 2½ tsp sugar and ½ tsp salt, 1 tbsp Chinese black vinegar, 2 tbsp light soy sauce, ¼ tsp dark soy sauce, the two bay leaves and four peeled, smashed garlic (4 cloves) cloves. Add the three deseeded dried chilies if using. Stir until the sugar and salt dissolve.

   Uses Remaining 2½ tsp sugar · Remaining ½ tsp salt · 1 tablespoon Chinese black vinegar · 2 tablespoons light soy sauce · ¼ teaspoon dark soy sauce · 2 bay leaves · 4 cloves garlic (smashed) · 3 dried chili peppers (de-seeded, optional)

   
3. 3

   Step 3: After the hour of salting, drain and discard the released liquid; expect at least ¼ cup, though the amount varies with the cucumbers. Toss the drained strips with the prepared sauce, cover and refrigerate overnight. Serve chilled the next morning, removing the whole bay leaves before eating. Keep the pickles refrigerated; any congee alongside is prepared separately.

   Uses All cucumber strips from step 1, lifted from the released salting liquid · All prepared sauce and aromatics from step 2