Crisp, tangy, and with just the right amount of heat, these Chinese pickled cucumbers are a quick and refreshing side dish or snack. With only a few simple steps and pantry-friendly ingredients, this recipe brings out bold, savory flavors that make these cucumbers irresistibly tasty and easy to prepare.
Restaurant-Inspired Chinese Pickled Cucumbers
This recipe is inspired by a restaurant chef’s special, and after making it myself, I knew it was just what I’d been craving – a perfect balance of tang, spice, and crunch that makes it incredibly appetizing and refreshing.
To achieve that crisp and flavorful texture, I start by salting the cucumbers generously to draw out their excess water.
After letting them sit for a couple of hours, I rinse off any remaining salt and let the cucumber slices dry.
This step concentrates their flavor, so they won’t dilute the dressing when it’s added later, allowing the cucumbers to stay crunchy and absorb all the delicious flavors.
One of my favorite techniques in this recipe is pouring hot oil over minced garlic and Thai chili peppers.
This quick “flash-cook” method, often used in Chinese cooking, releases the full aroma and spice of the ingredients – like in classics such as Beef Shao Bing or Century Egg Salad.
Whenever I make this recipe, I always prepare a big batch because it disappears fast! It’s the perfect side to balance a rich meal, and I love serving it with a bowl of warm congee.
These pickled cucumbers are just as refreshing as they are satisfying, making them a go-to dish in my kitchen.
Note: These pickled cucumbers can be stored in the refrigerator for up to a week, making them an excellent make-ahead option for meal prep!
Ingredients
Main Ingredients
- 5 cucumbers (approx. 1.5 kg)
Additional Ingredients
- 50g salt
- 1 head garlic, peeled and sliced
- 8 Thai chili peppers, chopped
- 60g vegetable oil
- 150g Chinese black vinegar
- 100g light soy sauce
- 100g white sugar
- 1 tsp chicken bouillon powder (optional)
Instructions
1. Prepare the Cucumbers
- Rinse the cucumbers thoroughly and remove both ends. Slice them into rounds about 1 cm thick.
- Place the cucumber slices in a large bowl, add 50g salt, and mix well with chopsticks or your hands to ensure even coverage.
- Cover the bowl with plastic wrap or a lid, and let it sit at room temperature for 2 hours. The salt will draw out excess water from the cucumbers.
2. Dry the Cucumbers
- After 2 hours, rinse the cucumbers in fresh water several times to remove the salt.
- Lay the cucumber slices evenly on a strainer or tray in a well-ventilated, sunny spot, and leave them to dry for 4–5 hours, or until the slices appear slightly wrinkled.
Note: Drying the cucumbers enhances their texture and helps them absorb the flavors better.
3. Make the Sauce
- While the cucumbers are drying, prepare the sauce. Place the sliced garlic and chopped Thai chili peppers in a heatproof bowl.
- Heat 60g vegetable oil in a small pot until it starts to smoke slightly, then carefully pour the hot oil over the garlic and chili. This step releases their full aroma.
- Add 150g Chinese black vinegar, 100g light soy sauce, 100g white sugar, and 1 tsp chicken bouillon powder(optional) to the bowl. Mix well to fully dissolve the sugar and combine the flavors.
4. Marinate the Cucumbers
- Place the dried cucumber slices in a clean container. Pour the prepared sauce over them and stir gently to ensure each slice is coated.
- Cover the container with plastic wrap or a lid, and marinate at room temperature for 3 hours to allow the flavors to meld.
Chinese Pickled Cucumbers Recipe
Crisp, tangy, and with just the right amount of heat, these Chinese pickled cucumbers are a quick and refreshing side dish or snack. With only a few simple steps and pantry-friendly ingredients, this recipe brings out bold, savory flavors that make these cucumbers irresistibly tasty and easy to prepare.Servings 10Calories 120kcalIngredients
Main Ingredients
- 5 cucumbers approx. 1.5 kg
Additional Ingredients
- 50 g salt
- 1 head garlic peeled and sliced
- 8 small chili peppers chopped
- 60 g vegetable oil
- 150 g Chinese black vinegar
- 100 g light soy sauce
- 100 g white sugar
- 1 tsp chicken bouillon powder optional
Instructions
Prepare the Cucumbers
- Rinse the cucumbers thoroughly and remove both ends. Slice them into rounds about 1 cm thick.
- Place the cucumber slices in a large bowl, add 50g salt, and mix well with chopsticks or your hands to ensure even coverage.
- Cover the bowl with plastic wrap or a lid, and let it sit at room temperature for 2 hours. The salt will draw out excess water from the cucumbers.
Dry the Cucumbers
- After 2 hours, rinse the cucumbers in fresh water several times to remove the salt.
- Lay the cucumber slices evenly on a strainer or tray in a well-ventilated, sunny spot, and leave them to dry for 4–5 hours, or until the slices appear slightly wrinkled.
- Note: Drying the cucumbers enhances their texture and helps them absorb the flavors better.
Make the Sauce
- While the cucumbers are drying, prepare the sauce. Place the sliced garlic and chopped chili peppers in a heatproof bowl.
- Heat 60g vegetable oil in a small pot until it starts to smoke slightly, then carefully pour the hot oil over the garlic and chili. This step releases their full aroma.
- Add 150g Chinese black vinegar, 100g light soy sauce, 100g white sugar, and 1 tsp chicken bouillon powder(optional) to the bowl. Mix well to fully dissolve the sugar and combine the flavors.
Marinate the Cucumbers
- Place the dried cucumber slices in a clean container. Pour the prepared sauce over them and stir gently to ensure each slice is coated.
- Cover the container with plastic wrap or a lid, and marinate at room temperature for 3 hours to allow the flavors to meld.
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 0.03mg | Sodium: 2548mg | Potassium: 236mg | Fiber: 1g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
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