in China

Cucumber pieces, Cantonese sweet and sour pickled

updated

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Ingredients for 4 servings:

  • 1 m.-large cucumber(s)
  • 2 tsp salt
  • 4 tsp sugar, white
  • 3 tbsp rice wine vinegar
  • n. B. Pepper, red, sliced
  • e.g. Dill, fresh
  • n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

a popular side dish in Cantonese food

Wash the cucumber, trim both ends, peel, halve lengthwise, and remove the seeds. Cut the halves diagonally into approximately 8 mm thick pieces. Place the pieces in a bowl with the salt and let it marinate at room temperature for 2 to 3 hours. Stir occasionally. Pour off the salted water through a sieve. Drain the cucumber pieces well. Return to the bowl, add the sugar and vinegar, and mix well. Marinate for at least 3 hours. Serve as a side dish and ice cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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