Chinese Quick Pickled Cucumber Batons With Fragrant Oil 1771822928693 Kpma

Ingredients

• 2 large English cucumbers
• 1 teaspoon Kosher salt
• 2 tablespoons Light soy sauce
• 1.5 tablespoons Chinkiang black vinegar
• 1 teaspoon Granulated sugar
• 3 cloves Garlic, minced
• 2 tablespoons Neutral oil (canola or grapeseed)
• 0.5 teaspoon Sichuan peppercorns
• 1 teaspoon Dried red chili flakes(optional)
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Wash the cucumbers and cut into 3-inch long batons, removing the watery core if necessary.

2. 2

   Place cucumber batons in a bowl and toss with salt; let sit for 10 minutes to draw out excess moisture.

3. 3

   Drain the liquid from the cucumbers and pat them dry with a paper towel.

4. 4

   In a small bowl, whisk together the soy sauce, black vinegar, and sugar until the sugar dissolves.

5. 5

   Place the minced garlic and chili flakes in a small pile on top of the cucumbers in a heat-proof bowl.

6. 6

   Heat the neutral oil and Sichuan peppercorns in a small pan until the oil is shimmering and peppercorns are fragrant.

7. 7

   Carefully strain out the peppercorns and pour the hot oil directly over the garlic and chili flakes to release their aroma.

8. 8

   Add the soy-vinegar mixture and sesame oil, toss well to coat, and garnish with sesame seeds before serving.