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Sweet and Sour Cucumber Pieces Szechuan Art

5 from 8 votes
Total Time 5 hours 40 minutes
Course Dinner
Cuisine European
Servings 12 people

Ingredients
 

For the brine:

  • 3 tbsp Salt
  • 1 g Pepper cubes
  • 20 g Diced carrots
  • 20 g Ginger cubes
  • 3 small Onions, red ones
  • 3 m.-g Cloves of garlic, fresh
  • 1 smaller Chilli, greener
  • 2 tbsp Dill, fresh or frozen
  • 200 g Water
  • 100 g White sugar
  • 100 g Rice wine vinegar, white, mild
  • 3 tbsp Rice wine vinegar, black, mild, China
  • 2 tbsp Lime juice, fresher
  • 1 tsp Tamarind syrup
  • 4 g Vegetable broth, Kraft bouillon

To garnish:

  • 4 g Fresh dill
  • 4 g Flowers and leaves

Instructions
 

  • Wash the cucumber, cap both ends, peel it like a zebra, cut in half lengthways and remove the grains. Cut the halves diagonally into pieces approx. 6 mm thick. Put the pieces with the salt in a bowl, mix well and let steep for 2 to 3 hours at room temperature. Mix every now and then.
  • In the meantime, wash the red peppers, cut the stem and cut the pod in half lengthways. Remove the cores and the dividers. Cut the empty halves of the pod lengthways into threads and work across into cubes. Wash an approx. 10 cm long piece of carrot, peel it and cut it in half lengthways. Cut the halves lengthways into thin slices. Work the slices lengthways into threads and across into cubes. Proceed with an approx. 6 cm long piece of ginger in the same way as with the carrot. Cap the onions and garlic at both ends, peel and cut into small pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the fresh dill and cut very small. Measure and defrost frozen goods.
  • Strain the cucumber pieces and drain well. Return to the bowl. Add all prepared ingredients and mix in. Fill into a sterile, sealable glass.
  • Put the ingredients for the brine in a saucepan and heat to 80 degrees, pour over the colorful cucumber pieces. Close the jar and let it cool. Let ripen in the refrigerator for at least 3 hours, preferably overnight, before use. In the brine, the cucumber pieces keep for a good 14 days in the refrigerator. However, they must be covered by the lake. To serve as a side dish without the brine in a bowl and garnish with the ingredients mentioned.
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Written by John Myers

Professional Chef with 25 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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