Sichuan Pickles Recipe

Sichuan Pickles Recipe

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45 juta s/d 2.5 milyar listing 2017
Sichuan Pickles Recipe Sichuan Pickles Recipe Hot and slightly sweet, these Sichuan pickles complement Asian meals and grilled meats. They are quick and easy to make and can be stored in the refrigerator for up to 4 days.
Sichuan Pickles Recipe

Sichuan Pickles Recipe

Yield : 4-6 servings Heat Scale : Medium Hot and slightly sweet, these Sichuan pickles complement Asian meals and grilled meats. They are quick and easy to make and can be stored in the refrigerator for up to 4 days. Ingredients :
    • 2 large cucumbers, cut lengthwise into 1/2-inch (1 cm) strips
    • 1 tablespoon (15 mL) salt
    • 1 tablespoon (15 mL) crushed red chile
    • 3 tablespoons (45 mL) sesame oil
    • 1/4┬ácup (59 mL) rice vinegar
    • 2 tablespoons (30 mL) sugar
Method :
    1. In a bowl, sprinkle the cucumber slices with the salt and let them sit for 2 hours. Drain any excess water from the cucumber slices and place them in a nonmetallic bowl. Sprinkle the crushed chile over the slices.
    2. In a pan, heat the oil, vinegar, and sugar over medium heat and cook, stirring, until the sugar dissolves. Pour the mixture over the slices and refrigerate for 4 hours. Drain before serving.
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Saturday, 18 November 2017

Sichuan Pickles Recipe

Article Categories : Korea Recipes, Recipes

Sichuan Pickles Recipe

Sichuan Pickles Recipe

Yield : 4-6 servings
Heat Scale : Medium

Hot and slightly sweet, these Sichuan pickles complement Asian meals and grilled meats. They are quick and easy to make and can be stored in the refrigerator for up to 4 days.

Ingredients :

    • 2 large cucumbers, cut lengthwise into 1/2-inch (1 cm) strips
    • 1 tablespoon (15 mL) salt
    • 1 tablespoon (15 mL) crushed red chile
    • 3 tablespoons (45 mL) sesame oil
    • 1/4┬ácup (59 mL) rice vinegar
    • 2 tablespoons (30 mL) sugar

Method :

    1. In a bowl, sprinkle the cucumber slices with the salt and let them sit for 2 hours. Drain any excess water from the cucumber slices and place them in a nonmetallic bowl. Sprinkle the crushed chile over the slices.
    2. In a pan, heat the oil, vinegar, and sugar over medium heat and cook, stirring, until the sugar dissolves. Pour the mixture over the slices and refrigerate for 4 hours. Drain before serving.