Chinese Style Spicy Pickled Cucumbers
Discover the bold, tangy flavors of Chinese Style Spicy Pickled Cucumbers, a vibrant side dish that’s as quick to prepare as it is irresistible. This recipe combines crisp, refreshing English cucumbers with the unmistakable heat of dried red chilies and the tingly spice of Sichuan peppercorns, creating the perfect balance of crunch and kick. A fragrant blend of rice vinegar, soy sauce, sesame oil, and chili oil forms a savory-sweet marinade, enriched by the warm aroma of toasted garlic. Ready in just 15 minutes of prep with minimal effort, these pickled cucumbers are ideal for making ahead, allowing their bold flavors to deepen over time. Serve them as a zesty appetizer, a flavorful snack, or an exciting complement to your favorite Chinese-inspired meals. Perfect for fans of quick pickling, spicy foods, and authentic Asian cuisine!
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Recipe Information
Ingredients
- 4 medium English cucumbers
- 2 teaspoons Salt
- 4 large Garlic cloves
- 6 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 5 tablespoons Rice vinegar
- 3 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Sesame oil
- 2 tablespoons Chili oil
Instructions
Wash the cucumbers thoroughly and slice them lengthwise into quarters. If desired, remove the seeds for a firmer texture, then cut into bite-sized pieces.
Place the cucumber pieces in a large mixing bowl and sprinkle with salt. Toss to distribute evenly and let sit for 30 minutes to draw out moisture.
While the cucumbers are resting, peel and finely slice the garlic cloves. Set aside.
Rinse the salted cucumbers under cold water to remove excess salt, then pat them dry with paper towels. Transfer the cucumbers to a clean bowl.
In a small saucepan, heat the sesame oil over medium heat. Add the Sichuan peppercorns, dried red chilies, and sliced garlic, and lightly toast for 1-2 minutes until aromatic, stirring constantly to avoid burning.
Turn off the heat and carefully stir in the rice vinegar, soy sauce, sugar, and chili oil. Mix well to create the pickling liquid.
Pour the warm pickling liquid over the cucumbers and toss to coat evenly. Let the cucumbers marinate at room temperature for at least 1 hour or refrigerate for up to 24 hours for a stronger flavor.
Before serving, give the cucumbers a gentle mix to redistribute the marinade. Serve chilled or at room temperature.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 25.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
