Kim’s Kitchen
Cucumbers Szechuan
These cucumbers are addicting, when I first made this recipe, it was a hit!!! When I realized I lost it I was devastated and trying to remember. I tried repeatedly to try to come near the flavors, and it took me a long time to get the same effect of that old recipe… It is not the original, but it’s darn close, even better…
16 – 24 oz depending on the size of the Cucumbers
Ingredients:
3 ea Cucumbers Peeled, Seeded and Sliced ½ “(see Picture below)
4 tsp Kosher Coarse Salt, (Must be Coarse salt, otherwise needs to cut down to 2 tsp)
1 tsp Red Pepper Flakes
3 ea Garlic Cloves Minced
1/3 C Sesame Oil
1/2 C Rice Vinegar
1/3 C Sugar
Instruction:
Mix Cucumber with the salt and place in a strainer to make the Cucumber sweat and loose their water for 4 hours.
Rinse cucumber from all the salt and squeeze as much as you can to eliminate as much water as possible. Set aside in a bowl that can stand high heat.
Add the Pepper Flakes and Garlic, mix well.
Boil the Sesame Oil until reaches the smoking point and pour over the Cucumbers. It should sizzle.
Boil the Rice Vinegar, adding Sugar to the vinegar after taken it away from heat and mix until Sugar dissolves.
Add to the Cucumbers and mix well. Let it cool and put in an airtight container in the fridge for at least 24 hours.
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