Wednesday, 21 February 2018

Szechuan cucumbers

Kung Hei Fat Choy! This is the Chinese new year greeting, easy to remember, as The Year of the Dog begins (Feb 16 2018). My friend from Hong Kong assures me that the new year's celebrations traditionally go on for two weeks, so there is plenty of time to include this easy-to-prepare and absolutely delicious Oriental pickle to accompany any meal.


Ingredients: 3 cucumbers (washed but not peeled); 3-4 garlic cloves (sliver); 4.5 tsp salt; 4 dried hot red peppers*** (I haven't been able to get whole dried chillies in years, so I just use a few tsp chilli flakes); 4 tblsp sesame oil; 6 tblsp white vinegar (I use white wine vinegar, but if you have rice vinegar that would be great); 65 g/2.5 oz sugar.


To prepare cucumbers, slice half lengthwise and using a teaspoon, scrape out the seeds. This is easy to do. Though it may seem wasteful, this part of the cucumber is mostly water - I usually drain before putting the seedy pulp into my compost bin (if you are using an outdoor compost, you don't need to bother). Cut the cucumber halves into approximately 1 cm slices (as below). Place in a container and sprinkle with salt. LEAVE FOR ABOUT 4 HOURS BEFORE CONTINUING.


Drain, rinse, drain, and maybe rinse and drain again. Place cucumbers, garlic slivers and chillies in a serving dish (not plastic as you'll be adding hot ingredients to it!). Heat up sesame oil in small pot on high heat till it begins to smoke and pour over mix. Heat up vinegar in same pot and pour it over the mix too.


Add the sugar and stir the whole lot well before adding to a container for refrigeration. Again leave this for about 4 hours before you plan to serve. This recipe will last a week in the fridge (though it has never lasted that long in my house!).