Chinese Pickled Cucumbers Soy Sauce
Chinese pickled cucumbers recipe
Ingredients
- 4 cucumbers
- 1 tbsp salt
- 500 ml light soy sauce
- 1 head of garlic
- 1 piece of ginger
- 20 Sichuan peppercorns
- 2 star anise
- 5 dried red peppers
- 1 tbsp rock sugar
- ½ tbsp liquor
Instructions
- Wash the cucumbers and drain.
- Cut the cucumber into strips, add 1 tablespoon of salt, mix well and marinate for about 6 hours.
- When the time is up, squeeze out the water from the pickled cucumber.
- Prepare the seasoning, slice the garlic and ginger, and cut the dried chili in half.
- Put garlic slices, ginger slices and dried chili into cucumber strips, mix well.
- Add soy sauce, rock sugar, Sichuan peppercorns and star anise to the pot, turn off the heat after boiling. Let the sauce cool, add half a tablespoon liquor, and mix well.
- Put the cucumber sticks in a jar with a lid or in a fresh-keeping box, pour the sauce, put it in the refrigerator to refrigerate, and continue to marinate for 5-6 hours to eat.
Notes
After marinating, the chopsticks or spoons used to hold the cucumber sticks must be clean, no oil and no raw water. Because homemade pickled cucumbers do not put any preservatives, pay attention to this.