A Different Way to Eat Cucumbers During Cucumber Season — Homemade Spicy Pickled Cucumbers

Name: A Different Way to Eat Cucumbers During Cucumber Season — Homemade Spicy Pickled Cucumbers
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Cucumber; 20g Dried chili; 1 tbsp white sesame seeds; 1 tbsp white sugar; to taste table salt; to taste Spicy and Numb Seasoning Powder; a little Black pepper; a pinch dark soy sauce; 1 tbsp white vinegar; a pinch Taste

Heavily salted cucumber slices are pressed, drained, then tossed with toasted sesame and numbing chili seasoning for a punchy homemade jar snack.

24 hrNewMedium Pickled & Preserved Pickle Spicy & Numbing

Instructions

1
Wash the cucumber thoroughly and drain the water, then cut it into long chunks and marinate with an appropriate amount of salt.
2
When pickling, you can place a weight on top of the cucumbers, which helps them pickle evenly. After about half an hour, pour out the water that has been released and continue pickling.
3
Toast the white sesame seeds over low heat until fragrant and set aside.
4
Chop the dried chili flakes into fine pieces and set aside.
5
Add the spicy numbing seasoning when the cucumbers have noticeably wilted and reduced.
6
Add a small amount of pepper.
7
Add the chili flakes.
8
Add dark soy sauce; if you like a darker color, add relatively more, and if you prefer a lighter color, add less.
9
Add a tablespoon of white vinegar or rice vinegar.
10
Add a tablespoon of white vinegar or rice vinegar.
11
Add roasted white sesame seeds.
12
Add a little MSG, but you can skip it if you don't like it.
13
After mixing thoroughly, place it in a storage bowl and refrigerate overnight before eating. When eating, drizzle a little sesame oil or chili oil on top.