Chinese Style Spicy Pickled Cucumbers
These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.
Steps
Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
Drain the cucumbers in a colander , rinse them under cold water , and pat them dry on paper towels.
In a bowl dissolve the sugar in the vinegar , stirring , add the cucumbers , and toss them to coat them with the mixture.
In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking , add the gingerroot and the redpepper flakes , and stir fry the mixture for 5 - 10 seconds , or until the red pepper flakes are several shades darker.
Remove the skillet from the heat and let the oil cool to room termperature.
Pour the spiced oil over the cucumbers , toss the mixture well and let it marinate at room temperature for 1 hour.
Refrigerate and cover , stirring occasionally.
Use within 5 days.
Ingredients
pickling cucumber, salt, sugar, rice vinegar, sesame oil, vegetable oil, fresh gingerroot, red pepper flakes