4.0 1

Pickled Cucumbers with Sichuan Pepper and Chiles

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vinegar), spicy (chiles and Sichuan peppercorns) and sweet (honey). While Bruner-Yang uses yuzu juice, this streamlined, more-accessible home version calls for a combination of fresh lime and grapefruit juices.

  • Total Time:
  • Servings: 1 quart

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache


  • 1 1/2 pounds Kirby cucumbers—peeled in stripes, halved lengthwise, seeded and sliced crosswise 1/4 inch thick

  • 1/2 cup unseasoned rice vinegar

  • 1/4 cup white soy sauce (see Note)

  • 3 tablespoons fresh grapefruit juice

  • 2 tablespoons fresh lime juice

  • 2 tablespoons honey

  • 1 tablespoon sambal oelek

  • 3 dried hot chiles, such as Chinese

  • 2 whole cloves

  • 1/2 teaspoon Sichuan peppercorns

  • 1 star anise pod

  • 1/2 teaspoon coriander seeds


  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.
  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.


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

Contributed By Published February 2013

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache

You May Also Like


501850 2013-12-06 Erik Bruner-Yang pickling|asian|sauces-and-condiments|healthy|make-ahead|vegetarian february-2013 recipes,pickled-cucumbers-with-sichuan-pepper-and-chiles 501850