Crispy Pickled Cucumbers

Overview

A simple and easy-to-make summer cold dish that can be paired with porridge as a side dish. It is delicious and refreshing.

Three cucumbers, cut off the heads and tails.
Cut into thin strips.
Sprinkle some salt and mix well with your hands.
Cover the salted cucumber strips with a layer of plastic wrap.
Find a heavy object to press on the cucumber strips. Since there are no suitable stones, lay a fresh-keeping bag, fill a glass pot with water and press it on top. Leave it for 1-2 hours to squeeze out as much water as possible from the cucumber.
Prepare minced garlic and ginger, dried chili pepper, and Sichuan peppercorns. Set aside.
Pour an appropriate amount of oil into a hot pan, stir-fry the dried chili peppers, Sichuan peppercorns, and ginger pieces over low heat until fragrant, until the dry chili peppers turn darker in color.
Prepare a small bowl of light soy sauce and an appropriate amount of sugar.
Then pour the light soy sauce and sugar into the pot respectively.
Add appropriate amount of water and appropriate amount of mature vinegar, bring to a boil over medium-low heat.
After boiling, turn off the heat and let cool.
Stir the cucumber strips after the water has been squeezed out, add minced garlic, minced ginger, and some minced dried chili pepper, and mix well.
Pour the cooled marinade sauce over the cucumber strips and refrigerate overnight before serving.
Crispy pickled cucumbers are ready.
If you feel the flavor is not enough after marinating, you can pinch out some cucumber strips and add salt and chili oil and mix well.
Crispy cucumber sticks.