Pickled Chinese Lettuce 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

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