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 PICKLED CUCUMBER (A QUICK PICKLE RECIPE)
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
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 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
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 ASIAN CUCUMBERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.
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