Spicy pickled cucumber
It's also delicious if you add chili oil to taste before eating
How to make it
1
Peel the cucumber with a peeler, cut it into quarters lengthwise and remove the seeds. Cut it into 5cm lengths, place it in a bowl, add 2 teaspoons of salt (not included in the recipe), rub it, and leave it for an hour
2
Soak the salted cucumbers in water for about 10 minutes to remove the salt, then wipe off the water thoroughly
3
Add [A] to the bowl and mix
4
Heat 2 tablespoons of salad oil in a frying pan, heat the Sichuan peppercorns and chili peppers until fragrant, then add to the bowl in (3)
5
Add the drained cucumber to the bowl and mix well
6
Transfer to an airtight container and let it marinate for a few days
material
-
- Cucumber
- 4
-
[A]
- salt
- 1 tsp
-
- sugar
- 1/2 tsp
-
- Rice vinegar
- 2 tbsp
-
- ginger Shredded
- 20g
-
- Salad oil
- 2 tbsp
-
- Red chili pepper
- 1 bottle
-
- Pepper
- 1 tsp
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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