Chinese Pickled Cucumber A Quick Pickle Recipes

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CHINESE PICKLED CUCUMBERS (酱黄瓜)



Chinese Pickled Cucumbers (酱黄瓜) image

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

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))

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 PICKLED CUCUMBER (A QUICK PICKLE RECIPE)



Chinese Pickled Cucumber (A Quick Pickle Recipe) image

Chinese pickled cucumbers add a refreshing taste to any meal, are great as a snack all on their own, and can be ready overnight! {Vegan, Gluten-Free adaptable}To make this dish gluten free, use tamari to replace soy sauce.

Provided by Maggie Zhu

Categories     Appetizer

Time P1DT10m

Number Of Ingredients 9

1 to 1 1/2 lbs (450 g to 680 g) persian cucumbers (, cut into spears (or kirby, or English cucumber) (*Footnote 1))
1 teaspoon kosher ((or sea salt))
2 cloves garlic (, lightly crushed)
1/4 teaspoon sichuan peppercorns
2 dried chilis
1/2 cup distilled white vinegar
1 cup water
2 teaspoons soy sauce
1 tablespoon sugar

Steps:

  • Add cucumber into a big bowl. Sprinkle salt over the sliced cucumbers and gently toss them with your hands so the cucumbers are evenly coated. Rest for 30 minutes to an hour, tossing them occasionally.
  • Once the cucumbers are done resting, drain off the liquid that has collected in the bottom of the container and gently rinse the cucumbers with cold water to remove the excess salt. Place the rinsed cucumbers and garlic cloves into a heat-proof, sealable container or mason jars. Make sure to arrange the cucumbers to be packed together, without too much excess space between them.
  • Heat the sichuan peppercorns and dried chilis over medium-low heat in a small pot. Toss the spices until fragrant, around 1 minute.
  • Once the spices are fragrant add the vinegar, water, soy sauce, and sugar. Bring to a boil.
  • Pour the hot brine over the cucumbers until they are completely covered.
  • Allow the pickles to cool to room temperature and seal the container.
  • Let the cucumbers pickle overnight in the fridge and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 9 kcal, Carbohydrate 2.2 g, Protein 0.4 g, Fat 0.1 g, Sodium 46 mg, Fiber 0.3 g, Sugar 1.1 g

CHINESE STYLE SPICY PICKLED CUCUMBERS



Chinese Style Spicy Pickled Cucumbers image

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

1 lb small pickling cucumber, cut lengthwise into 8 wedges
1 1/2 teaspoons salt
4 teaspoons sugar
2 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 inch peeled fresh gingerroot, julienned
1 teaspoon red pepper flakes

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.

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Provided by Aarti Sequeira

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 seedless cucumber, very thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon sugar
Pinch salt
2 tablespoons chopped cilantro leaves

Steps:

  • Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

QUICK & SPICY ASIAN PICKLES



Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories     Soy     Vegetable     Freeze/Chill     No-Cook     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

  • Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

QUICK PICKLES



Quick Pickles image

Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.

Provided by Martha Rose Shulman

Categories     easy, condiments, pickles, side dish

Time 40m

Yield About 2 cups

Number Of Ingredients 4

4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
1 tablespoon sugar
1 1/2 teaspoons fine sea salt
1 tablespoon rice vinegar

Steps:

  • Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
  • In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams

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