Chinese Pickled Cucumber Recipe: Crunchy and Refreshing Homemade Pickles!
Whether you eat it directly or put it in a sandwich, the crunchy bite of picked cucumber is always refreshing. Historians claim that pickled cucumbers were first made for the workers who made the Great Wall of China. In those days, it was considered a food for the poor.
But today, pickled cucumbers are sold in restaurants at a high price. I will share the Chinese pickled cucumber recipe today so that you can make it at home and enjoy these fragrant pickles at a fraction of the price you need to pay at restaurants.
Table of Contents
Chinese Pickled Cucumber Recipe Overview
Pickled cucumbers can be a great way to enjoy vegetables. Check the recipe overview below and move on to the cooking process.
| Cuisine: Chinese | Difficulty: Medium | ||
| Total Time: 48 hours | |||
| Serving | Preparation Time | Cooking Time | Calories |
| 4 persons | 47 hours 30 minutes | 30 minutes | 87 kcal |
Ingredients Needed for Chinese Pickled Cucumber Recipe
I chose various aromatic spices to make the pickle as fragrant as possible. Here is the list of ingredients.
- Cucumber: Take 2kg of Chinese cucumbers.
- Salt: 25g
- Light Soy Sauce: 400g
- Scallion: 25g of whole scallops
- Star Anise: 2 pcs
- Sichuan Pepper: 1g
- Dried Chili Pepper: 4g
- Brown Sugar: 100g
- Honey: 20g
- Garlic: 100g
- Bird’s Eye Chili: 25g
- Rice Vinegar: 100g
Chinese Pickled Cucumber Recipe: Step-By-Step Instructions
The cooking process is super easy compared to the preparation. Let me guide you through the process with detailed steps.
Step 1: Prepare the Cucumber
You don’t need to peel the cucumber. Cut both ends of the cucumber and discard the top. Then, divide the cucumber in halves lengthwise and again into thirds.
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Remove the core so that there is no seed in the cucumber. Then, cut each strip into three pieces so that each piece is about 3-4 inches long. They will almost look like thick julienne.
Step 2: Marinate the Cucumber
Dehydrating the cucumber is crucial for the signature crunch of the pickle. Sprinkle about 20g of salt over the cucumber slices and coat them well. Place a casserole or a heavy object on top of the cucumber. It will squeeze most of the moisture out.
You should marinate the cucumbers for at least three hours. In the meantime, prepare the sauce for the pickle.
Step 3: Cook the Sauce
Place a large pot over medium heat. Pour about 400g light soy sauce into the pot. Add the same amount of cold water to the soy sauce. Then, put 25g scallion, two pieces of star anise, 1g Sichuan pepper, and 4g dried chili pepper.
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To balance the taste of the sauce, add 100g brown sugar, 8g salt, and 20g honey to the pot. Be careful about the salt as the soy sauce is already salty. Simmer the sauce over low heat for about 20-30 minutes and let it cool down.
Step 4: Wash the Marinated Cucumber
Drain the moisture from the marinated cucumber slices. Wash the slices with cold water thoroughly so that there is no salt on the slices. Then, pat the slices dry.
Step 5: Assemble the Pickles
Put the first layer of cucumber slices into a jar. Then, add about 100g of chopped garlic. The garlic must be raw. Also, add 25g of Bird’s Eye chili to the jar. Stack another layer of cucumber slices.
Step 6: Pour the Sauce
Remove the whole spices from the sauce and mix 100g rice vinegar with it. Then, pour the sauce into the jar so that the cucumber slices are covered. Close the lid and put the jar in the refrigerator for about 2 days. After 2 days, the pickle will be ready to eat.
Nutrition Facts of Chinese Pickled Cucumber Recipe
Besides being low in calories, Chinese pickled cucumber is a great source of essential nutrients.
- Total Carbohydrates: 20.8g
- Protein: 0.5g
- Total Fat: 0.1g
- Total Dietary Fiber: 3g
- Total Sugar: 4g
- Cholesterol: 0mg
- Sodium: 11.6mg
- Potassium: 58mg
- Calcium: 11.6mg
- Iron: 0.7mg
- Zinc: 0.2mg
- Vitamin C: 8.1mg
- Folic Acid: 17µg
Chinese Pickled Cucumber Recipe
Ingredients
Method
- You don’t need to peel the cucumber. Cut both ends of the cucumber and discard the top. Then, divide the cucumber in halves lengthwise and again into thirds.
- Remove the core so that there is no seed in the cucumber. Then, cut each strip into three pieces so that each piece is about 3-4 inches long. They will almost look like thick julienne.
- Dehydrating the cucumber is crucial for the signature crunch of the pickle. Sprinkle about 20g of salt over the cucumber slices and coat them well. Place a casserole or a heavy object on top of the cucumber. It will squeeze most of the moisture out.
- You should marinate the cucumbers for at least three hours. In the meantime, prepare the sauce for the pickle.
- Place a large pot over medium heat. Pour about 400g light soy sauce into the pot. Add the same amount of cold water to the soy sauce. Then, put 25g scallion, two pieces of star anise, 1g Sichuan pepper, and 4g dried chili pepper.
- To balance the taste of the sauce, add 100g brown sugar, 8g salt, and 20g honey to the pot. Be careful about the salt as the soy sauce is already salty. Simmer the sauce over low heat for about 20-30 minutes and let it cool down.
- Drain the moisture from the marinated cucumber slices. Wash the slices with cold water thoroughly so that there is no salt on the slices. Then, pat the slices dry.
- Put the first layer of cucumber slices into a jar. Then, add about 100g of chopped garlic. The garlic must be raw. Also, add 25g of Bird’s Eye chili to the jar. Stack another layer of cucumber slices.
- Remove the whole spices from the sauce and mix 100g rice vinegar with it. Then, pour the sauce into the jar so that the cucumber slices are covered. Close the lid and put the jar in the refrigerator for about 2 days. After 2 days, the pickle will be ready to eat.
FAQs
The following answers to some frequently asked questions might fill some of your quests.
What’s the ideal thickness for slicing cucumbers in a Chinese pickled cucumber recipe?
Each cucumber slice should be about ½ inch thick for the Chinese pickled cucumber recipe. This provides the best crunch when the pickle is ready.
How long do Chinese pickled cucumbers need to ferment at room temperature?
Chinese pickled cucumbers need to ferment for at least two days at room temperature. For a better taste, you might ferment it for about seven days.
Can rice vinegar be substituted for other types of vinegar in a Chinese pickled cucumber recipe?
Of course. White wine vinegar is a very good substitute for rice vinegar in this recipe. You can also use other vinegar, such as Chinese black vinegar. The acidic concentration of the vinegar should be at least 5%.
Can I use other herbs in this Chinese pickled cucumber recipe?
Yes, you can use other herbs. But, using too many aromatic spices or herbs may overpower the sauce. As a result, the pickle might develop a bitter taste. I recommend keeping the spices limited to get the authentic flavor.
Conclusion
People who don’t even like cucumbers will love these pickled cucumbers. The natural fermentation process develops a slightly sweet taste that is balanced by the salty sauce. Overall, this Chinese pickled cucumber recipe is a must-try for everyone.
Another good thing about this is you can make the pickles in large batches and store them for a long time. The crunchy pickle will taste even better over time.
