Sichuan peppercorns (huā jiāo) have a complex flavor and create a numbing sensation in the mouth. In this and other pickle recipes, I prefer Chinese cucumbers to their Western counterparts because they are crisper and contain fewer seeds. When making this dish, or any other pickle, I recommend sweating the cucumbers first to draw out excess moisture, ensuring that a watery cucumber does not dilute the marinade or pickling liquid.
Makes about 1 liter (1 quart) of pickles.
Ingredients
- •2–3 long Chinese cucumbers
- •15 ml (1 tablespoon) salt
- •2.5 ml (½ teaspoon) Sichuan peppercorns
- •5 ml (1 teaspoon) hot chile paste
- •10 ml (2 teaspoons) dark (toasted) sesame oil
- •5 ml (1 teaspoon) sugar
- •5 ml (1 teaspoon) Chinkiang or another black vinegar like balsamic
- •1 large clove garlic, very thinly sliced
Preparation
Prepare the cucumbers by cutting each into 10 cm (4-inch) sections. Cut each section into six spears. Place the cucumbers in a colander in the sink and sprinkle with salt. Mix and allow to sit for an hour. Pat dry with a kitchen towel or paper towel and then pack loosely in a glass jar.
Combine the peppercorns, chile paste, sesame oil, sugar, vinegar, and garlic in a small bowl and then pour the mixture over the cucumber spears. Refrigerate for at least 2 hours.