Tuesday, January 8, 2008

Szechuan cucumber relish


Servings: 2 - 3


1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon Szechuan peppercorn
1 teaspoon hot bean paste
2 Tablespoons hot chili oil
1 Tablespoon salt
2 teaspoon sugar
1 Tablespoon brown vinegar
2 Tablespoons sesame oil


  1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
  2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
  3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.

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