Ingredients
-
2
-
3
-
3
-
1/3
-
1/4
-
1/3
-
2
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Pickled Cucumber Salad, My variation of a recipe from Kylie Kwong (Discovery Home)., These came out nice and crunchy. Not too sweet and not sour. I liked them very well.
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Steps
|
1
Done
|
Slice the Cucumbers in Half Lengthwise, Then Slice Into 1/8" Slices on the Bias. Add 3 Tsp Sugar and 3 Tsp Salt, Mix Well, and Let Stand 30 Minutes. |
|
2
Done
|
Combine 1/4 Cup Sugar and Vinegar in a Small Saucepan. Heat Until Sugar Dissolves, Then Simmer Until Reduced to 1/4 Cup, About 2 Minutes. Set Aside to Cool. |
|
3
Done
|
Squeeze the Excess Liquid Out of the Cucumbers and Put Into a Bowl. Add the Slightly Cooled Syrup, and Remaining Ingredients Except Szechwan Pepper and Salt. Transfer to a Serving Dish and Sprinkle With Szechwan Pepper and Salt. Serve the Same Day. |
