Chinese Pickled Cucumbers (酱黄瓜)

• 份量: 4 servings
• 准备时间: 1 hour
• 总时间: 1 hour 5 minutes

配料

3 English/hothouse cucumbers (best to use seedless cucumber for this)

3 teaspoons sugar (divided)

1½ teaspoons salt (divided)

1 tablespoon Chinese black vinegar

2 tablespoons light soy sauce

¼ teaspoon dark soy sauce

2 bay leaves

4 cloves garlic (smashed)

3 dried chili peppers (de-seeded, optional)

步骤

Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.

At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.

Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!

备注

Used white pepper instead of chili peppers

营养

• 卡路里: 58 kcal
• 总脂肪: 1 g
• 饱和脂肪: 1 g
• 钠: 1401 mg
• 总碳水化合物: 13 g
• 膳食纤维: 1 g
• 总糖: 7 g
• 蛋白质: 3 g