Pickled Cucumbers: Success After Three Improvements

Wash the cucumber and let it dry

Cut the cucumber into small strips, add salt, and marinate for 2-3 hours.

Slice the ginger and garlic

Put Sichuan peppercorns in oil and fry them to make Sichuan pepper oil (use a hot pan with cold oil, fry slowly on low heat, I forgot to take a picture of this). After frying, remove the peppercorns. Once the oil has cooled, put all the ingredients together, and use clean chopsticks to dip the marinated cucumbers into the sauce. Leave it for 12 hours.

The pickled cucumbers are ready to eat. Any leftovers can be put into a jar and stored in the refrigerator.

This was my first time using red-heart radish. I used too much salt (the traditional recipe is 50 grams of salt per 500 grams of radish), so it turned out too salty. Also, the radish had a bit of a raw taste, and my husband said it wasn't tasty.

The cucumbers used the second time had too little salt, but the dark soy sauce used was too dark, and the cucumbers were cut a bit too thin.

So for the third batch of cucumbers, I used less salt (only 16 grams) and switched to light soy sauce (also a bit less, just enough to cover the cucumbers), and the result was much better. The color and taste improved. Now we also emphasize using less salt, for health! Compared to the previous picture, isn't the color much nicer? And it's very tasty too!