Best 2 Chinese Pickled Cucumbers Recipes
**Chinese Pickled Cucumbers: A Crunchy, Flavorful Addition to Your Meals**
Chinese pickled cucumbers, also known as suan huang gua, are a delightful and versatile dish that can be enjoyed as a snack, side dish, or condiment. Made with fresh cucumbers, these pickles are preserved in a flavorful brine solution that infuses them with a tangy, slightly sour, and subtly sweet taste. The result is a crunchy, refreshing, and addictive treat that adds a pop of flavor to any meal. This article provides two easy-to-follow recipes for Chinese pickled cucumbers: a traditional recipe and a quick and easy version for those short on time. Both recipes use simple ingredients that are readily available, making them a convenient option for home cooks of all skill levels. Whether you're looking for a traditional Chinese dish or a quick and easy side, these recipes have you covered.
CHINESE STYLE SPICY PICKLED CUCUMBERS
These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.
Provided by Geema
Categories Vegetable
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
- Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
- In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
- Remove the skillet from the heat and let the oil cool to room termperature.
- Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
- Refrigerate and cover, stirring occasionally. Use within 5 days.
CHINESE PICKLED CUCUMBERS
This is my mom's recipe for delicious, easy-to-make pickles that are sweet and sour! They're not conventional pickles, but taste like them. Use any substitute like sliced carrots, (daikon) radish, or even fruit!
Provided by BaykerGirl
Categories Side Dish Vegetables
Time 9h40m
Yield 4
Number Of Ingredients 4
Steps:
- Place cucumber slices into a colander in the sink and lightly sprinkle with salt, tossing to coat. Allow cucumber to drain for 30 minutes. Gently shake the colander to remove any excess liquid and transfer cucumber to a large bowl. Stir in rice vinegar and honey, making sure to coat each cucumber slice evenly. Cover and refrigerate overnight. Toss cucumber and return to the refrigerator for an additional hour. Serve chilled.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 15.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 292.7 mg, Sugar 14.1 g
Tips:
- Choose the right cucumbers: Look for firm, unwaxed, and unblemished cucumbers. English or Persian cucumbers are ideal.
- Use fresh garlic and ginger: Freshly minced garlic and ginger add a lot of flavor to the pickles. If you don't have fresh, you can use 1/2 teaspoon of garlic powder and 1/2 teaspoon of ginger powder instead.
- Sterilize the jars and lids: This is an important step to prevent the pickles from spoiling. You can sterilize the jars and lids by boiling them in water for 10 minutes.
- Use a clean spoon: When you are transferring the pickles to the jars, use a clean spoon to avoid introducing any bacteria.
- Store the pickles in a cool, dark place: The pickles will keep for up to 2 months in a cool, dark place. Once you open a jar, store it in the refrigerator and eat the pickles within 2 weeks.
Conclusion:
Chinese pickled cucumbers are a delicious and easy-to-make side dish that can be enjoyed with a variety of dishes. They are also a great way to use up extra cucumbers. With a few simple ingredients and a little bit of time, you can make your own delicious Chinese pickled cucumbers at home.
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