**Explore the Delightful Symphony of Chinese-Style Spicy Pickled Cucumbers: A Culinary Journey into Flavor and Tradition**
Embark on a tantalizing culinary adventure as we delve into the realm of Chinese-style spicy pickled cucumbers, a symphony of flavors that will awaken your taste buds and transport you to the vibrant streets of China. These delectable treats are a staple in Chinese cuisine, revered for their unique blend of sweet, sour, spicy, and garlicky notes. Join us as we explore a collection of meticulously curated recipes, each offering a distinct interpretation of this beloved dish. Whether you prefer the classic Sichuan-style rendition with its fiery kick, the refreshing Hunan-style variation with its tangy twist, or the unique Xinjiang-style creation infused with exotic spices, we have something to satisfy every palate. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste of Chinese-style spicy pickled cucumbers.
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.
SPICY PICKLED CUCUMBERS RECIPE
This quick and easy recipe for Spicy Pickled Cucumbers will knock your socks off. It's refreshing, spicy and crunchy, all at once.
Provided by Valentina K. Wein
Categories Appetizer
Time 4h39m
Number Of Ingredients 7
Steps:
- Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
- Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
- Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
- Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.
Nutrition Facts : Calories 111 kcal, ServingSize 1 serving
CHINESE PICKLED CUCUMBERS (酱黄瓜)
We're adding this recipe for Chinese Pickled Cucumbers to our culinary genealogy. These easy-to-make Chinese Pickled Cucumbers are delicious--and crunchy!
Provided by Judy
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.
- At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.
- Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!
Nutrition Facts : Calories 58 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1401 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
Tips:
- Choose fresh, firm cucumbers for pickling.
- Wash the cucumbers thoroughly before slicing them.
- Use a sharp knife to slice the cucumbers evenly.
- If you don't have a mandoline, you can use a vegetable peeler to create thin cucumber slices.
- Be sure to remove the seeds from the cucumbers before pickling them.
- Use a clean glass jar for pickling the cucumbers.
- Make sure the pickling solution is completely cool before pouring it over the cucumbers.
- Store the pickled cucumbers in a cool, dark place.
- The pickled cucumbers will be ready to eat in about 3 days.
Conclusion:
Chinese-style spicy pickled cucumbers are a delicious and refreshing snack or side dish. They are easy to make and can be stored in the refrigerator for up to 2 weeks. These pickles are perfect for adding a spicy kick to your favorite dishes. Whether you are looking for a quick and easy snack or a flavorful addition to your next meal, Chinese-style spicy pickled cucumbers are a great option.
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