Quick-Pickled Spicy Cucumbers

Name: Quick-Pickled Spicy Cucumbers
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 3 strip Cucumber; 2 stick Red chili pepper; 1 head Garlic; 5 g Salt; 60 g light soy sauce; 6 g white sugar; 1 spoon Chili oil

Cucumber spears with their watery cores trimmed away are flash-brined and drained, keeping every piece firm and snappy while soaking up a spicy, garlicky seasoning.

30 minNewMedium Pickled & Preserved Mix Mild Spicy

Instructions

1
Wash the cucumber and red chili peppers thoroughly and drain; peel the garlic.
2
Slice the cucumber lengthwise into six strips, remove the juicy, tender core, and eat it while cutting it, finishing it on the spot.
3
Cut the cucumber strips in half crosswise.
4
Put the cucumber strips into a large bowl, add a large spoonful of salt, mix evenly with chopsticks, and let sit for 10 minutes.
5
Put on disposable gloves, gently toss the cucumber strips, and pour out the excess cucumber juice after pickling.
6
When pickling cucumbers, slice the garlic thinly and cut the red chili into rings, then put everything into the cucumber bowl.
7
Pour in more light soy sauce, then add a small spoon of sugar. For those who can eat spicy food, drizzle an appropriate amount of chili oil; for those who can't, drizzle sesame oil. Gently toss with your hands to mix evenly, marinate for 10 minutes, and then it can be served. The outside is coated with the sauce, while the inside still retains the fresh flavor of the cucumber.
8
You can also cover it with cling film and refrigerate it for several hours to marinate it thoroughly and let the color and flavor penetrate.
9
Quick-marinated spicy cucumbers, fragrant, spicy, refreshing, and crispy!