PICKLED CUCUMBER CHINESE STYLE RECIPE RECIPES
CHINESE PICKLED CUCUMBERS RECIPE | ALLRECIPES
This is my mom's recipe for delicious, easy-to-make pickles that are sweet and sour! They're not conventional pickles, but taste like them. Use any substitute like sliced carrots, (daikon) radish, or even fruit!
Provided by BaykerGirl
Categories Side Dish Vegetables
Total Time 9 hours 40 minutes
Prep Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place cucumber slices into a colander in the sink and lightly sprinkle with salt, tossing to coat. Allow cucumber to drain for 30 minutes. Gently shake the colander to remove any excess liquid and transfer cucumber to a large bowl. Stir in rice vinegar and honey, making sure to coat each cucumber slice evenly. Cover and refrigerate overnight. Toss cucumber and return to the refrigerator for an additional hour. Serve chilled.
Nutrition Facts : Calories 58.4 calories, CarbohydrateContent 15.5 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.5 g, SodiumContent 292.7 mg, SugarContent 14.1 g
CHINESE STYLE SPICY PICKLED CUCUMBERS RECIPE - FOOD.COM
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.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
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.
Nutrition Facts : Calories 247.9, FatContent 22.1, SaturatedFatContent 3.1, CholesterolContent 0, SodiumContent 1399.1, CarbohydrateContent 13.7, FiberContent 1.1, SugarContent 9.8, ProteinContent 1.3
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