Chinese Pickled Cucumbers (酱黄瓜)

Name: Chinese Pickled Cucumbers (酱黄瓜)
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Ingredients: 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))

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Prep Time: 60 minutes

Cook Time: 5 minutes

Total: 65 minutes

Servings: 4

Author : Judy

pickled cucumbers

Ingredients

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3 English/hothouse cucumbers ((best to use seedless cucumber for this))3 teaspoons sugar ((divided))1½ teaspoons salt ((divided))1 tablespoon Chinese black vinegar2 tablespoons light soy sauce¼ teaspoon dark soy sauce2 bay leaves4 cloves garlic ((smashed))3 dried chili peppers ((de-seeded, optional))

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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!