Pickled Cucumber

(from mchelelau’s recipe box)

Categories: Side

Ingredients

  • 1/4 c. White Vinegar
  • 1/4 c. Sugar
  • 1/2-3/4 tsp. Salt
  • 1 Tbsp Sesame Oil
  • 1 tsp. Chinese Peppercorn
  • 4 Cloves Garlic
  • Pickling Cucumbers

Directions

  1. Use small pickle cucumbers for best result. Wash. Cut into strips (no need to seed if using pickle cucumbers).

  2. In a bowl, add equal amounts of salt and sugar to draw water out. Let stand 30-45 minutes.

  3. Squeeze some of the water out.

  4. Rinse out the salt and sugar.

  5. Let drain in colander.

  6. Prepare sauce. Let cool a bit.

  7. Combine cucumber and sauce. Mix well.

  8. Transfer to fridge.

  9. For best results, leave overnight or at least 4 – 5hours before serving). Turning a few times to mix evenly.

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