Taiwanese Sweet and Tangy Pickled Cucumber
A quick Taiwanese pickle with a satisfying crunch, tossed in a garlic dressing with a balanced sweet and tangy finish. Ready to enjoy after a day in the fridge.
Ingredients
- 1 whole cucumber about 380g
- 8 g salt 2% of the cucumber weight
- 2 tsp sugar
- 1 tbsp finely chopped garlic
- 2 tbsp rice vinegar
- 1 tbsp sugar
- A small pinch of salt
- 1 tbsp sesame oil
Instructions
- Prepare the cucumber: Trim the ends off the cucumber and cut into slices.
- Salt the cucumber: Toss the cucumber with the salt and sugar and leave to sit for 15 minutes to draw out the moisture.
- Rinse: Drain off the liquid, then rinse the cucumber 2 to 3 times, using clean, drinkable water for the final rinse.
- Squeeze dry: Squeeze the cucumber by hand to remove excess water. This step is what gives the cucumber its crunchy texture.
- Season: Add the garlic, rice vinegar, sugar, a small pinch of salt and the sesame oil. Toss well, then refrigeratefor a day before enjoying.
The ratio of vinegar to sugar can be adjusted to 2:1 or 1:1, depending on how sweet or tangy you'd like it.
Notes
