Asian Chilli Pickled Cucumber
Welcome to my new series Pickles & Ferments. Where I’m going to learn with you the art of pickling and fermenting. I’m very new to doing this. So there may be some trial and error, but I’m so excited to get started. Pickling and fermenting is a great way to preserve fruit and vegetables for a long time! It’s incredible healthy for your gut and a good way to always have food readily available for many dishes when you need.
Serves: 8
30 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search 600+ Recipes
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
- 3 large organic cucumbers
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp salt
- 5 cloves garlic
- 1 thumb piece chopped ginger
- 3 fresh chillies
- 1 tbsp chilli crisp oil
- 1 cup Chinese vinegar (rice vinegar)
- 1 tsp dried chillies flakes
- 1 tbsp sesame seeds
- 0.5 tbsp Szechuan peppercorns
Beta