Chinese•budget
Pickled Cucumber with Soy Sauce and Vinegar
China Sichuan Food recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g fresh cucumbers ( , tenders one are highly recommended)
- 100 ml light soy sauce
- 50 ml Chinese black vinegar
- 70 ml clean water
- 4 slices of ginger
- 3 cloves garlic
- sesame seeds and sesame oil for serving ( , optional)
Instructions
- 1
Remove any tough skin from your cucumber. Clean and drain.
- 2
In a deep pot, add light soy sauce, Chinese black vinegar, water and ginger slices. Bring the content to boil and then blanch the cucumber for around 15 seconds.
- 3
Transfer the cucumber along with the liquid to a clean container (cleaned and no oil). Add peeled garlic and cover the lid and set aside for 2 days.
- 4
Cut the cucumber into slices and decorate with roasted sesame seeds.
- 5
If you prefer a more moist taste, mix the cucumber slices with drops of sesame oil.