Active Time
Total Time
30 MIN
Serves : 1 quart

How to Make It

Step 1    

Fill a large heatproof jar with the cucumbers. Add the vinegar, white soy sauce, grapefruit juice, lime juice, honey, sambal oelek and 1 cup of water.

Step 2    

In a skillet, toast the chiles, cloves, Sichuan peppercorns, star anise and coriander seeds over moderate heat until fragrant, about 2 minutes. Add the hot spices to the jar, cover and shake until evenly distributed. Refrigerate overnight before serving.

Chef's Notes

Look for white soy sauce, a lighter-colored soy sauce, at Asian markets.

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