Sichuan Pickled Cucumbers
- TOTAL TIME: 20 MIN plus 24 hr marinating
- SERVINGS: 8
- 2 large European cucumbers, cut into 2-by-1/4-inch matchsticks
- 3/4 cup rice vinegar
- 3/4 cup water
- 6 dried red chiles
- 1 tablespoon salt
- 1 tablespoon sugar
- Put the cucumbers in a large heatproof bowl. In a small saucepan, bring the vinegar, water, chiles, salt and sugar to a boil, stirring. Pour over the cucumbers, then let cool. Cover and refrigerate for 24 hours. Drain before serving.
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Congratulations to Mei Lin, winner of Top Chef Season 12.