快速腌黄瓜
Quick Chinese Pickled Cucumber
⏱️ Prep: 10 min🔥 Cook: 0 min⏰ Total: 2h 10mEASY
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 300 g | English cucumber黄瓜 | thinly sliced | — |
| 45 ml | rice vinegar白醋 | — | — |
| 30 g | sugar白糖 | — | — |
| 10 ml | soy sauce酱油 | — | — |
| 5.0 ml | sesame oil香油 | — | — |
| 3.0 g | dried chili flakes辣椒粉 | optional | — |
Instructions
1
Slice, salt, press, pickle(10 min)
Toss cucumber slices with 1 tsp salt. Let sit 15 min, then squeeze out excess liquid. Mix vinegar, sugar, soy, and chili until dissolved. Pour over cucumber. Refrigerate 2 hours minimum. The longer they sit, the deeper the flavor. Keeps 3-4 days in the fridge.
Pro Tips for Western Kitchens
Frequently Asked Questions
Nutrition
Per serving (approximate values)
40
Calories (kcal)
1
Protein (g)
8
Carbs (g)
1
Fat (g)
1
Fiber (g)
200
Sodium (mg)
More Like This
Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
More about WokTonight →