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!
- Prep time
- 1 hr
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 English/hothouse cucumbers ((best to use seedless cucumber for this))
- 3 teaspoons sugar ((divided))
- 1½ teaspoons salt ((divided))
- 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))
Instructions
- 1
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.
- 2
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.
- 3
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!