Spicy Sichuan Peppercorn–Marinated Cucumbers
Wendy Kiang-Spray is an author, blogger, high school counselor, volunteer, and passionate gardener.
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
1. 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.
2. 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.
Wendy Kiang-Spray
Wendy Kiang-Spray’s articles about gardening and food have appeared in national, local, and web publications. She comes from a long line of gardeners passionate about growing food but is lucky to be the first generation in her family not reliant upon farming for survival. When she’s not working in her garden, she is a high school counselor, garden speaker, and volunteer with the D.C. Master Gardeners. Wendy blogs about gardening, food projects, and family at greenishthumb.net.
Photo credit: Sarah Culver
Read more from Wendy Kiang-Spray
