Szechuan Pickled Cucumber Slices Recipes

PICKLED CUCUMBERS WITH SICHUAN PEPPERS

Steps:

• Slice cucumbers to ½ inch thickness. Add salt, mix, and let it sit at room temperature for one hour. Move cucumbers to colander to drain as you work on the pickling sauce.
• Add olive oil to the pan and adjust the temperature to high heat. Slice the garlic and ginger and add to the pan when it begins to get warm. Right before the garlic and ginger begin to fry in the oil, add sichuan peppers, anise, shoyu, and vinegar. Stir until it begins to get warm again, then adjust the temperature to low (Mom put it at 3 on the dial).
• Add sugar to the pan. Stir until it dissolves (about 30 seconds). Adjust the temperature to high and bring to a boil, then turn the stove off. Optional: Add chili pepper flakes or your favorite hot sauce at this time. Let the sauce cool on the stove for about 15 minutes.
• Squeeze the excess water out of the cucumbers with your hands. The more water you can get out, the better crunch and taste you'll get. Transfer cucumbers to a large bowl.
• Pour pickling sauce directly onto cucumbers. Allow pickling sauce to soak into cucumbers for at least 2 hours at room temperature before eating. Store in the fridge. Best eaten when cold.

SZECHUAN CUCUMBERS

Steps:

• Place cucumber slices in medium serving bowl, set aside.
• In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well.
• Pour dressing over cucumber slices and toss well.
• Cover and let rest at room temperature up to 4 hours.
• Drain cucumbers.
• Garnish with cilantro, if desired, before serving.

SZECHUAN CUCUMBER SLICES

Steps:

• Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
• Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
• Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
• Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)

Steps:

• Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
• Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

GRILLED SICHUAN CUMIN LAMB CHOPS WITH QUICK PICKLED CUCUMBERS

Steps:

• In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
• Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
• Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.

SWEDISH PICKLED CUCUMBERS

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.