Pickled Cucumber ( Chinese Cooking )
by Tarla Dalal
23 Aug 2012
This recipe has been viewed 65194 times
Pickled cucumber, a great appetizer that tastes splendid when served chilled. This salad must be made in advance so that the flavors are soaked up by the cucumber chunks. The salt-sweet-sour cucumber is extremely refreshing. Try grating ginger into the salad for a more flavorful version, or add chopped garlic if you prefer a garlicky flavor. Crunchy and yummy!
Pickled Cucumber ( Chinese Cooking ) recipe - How to make Pickled Cucumber ( Chinese Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
2 cups cucumber , peeled and cut into 50 mm. (2”) long pieces
2 tsp salt
2 tbsp vinegar
3 tbsp powdered sugar
Method
Handy tip:
- Method
- Sprinkle 1 tsp of salt over the cucumber pieces and mix well. Keep aside for 15 minutes.
- Combine the remaining 1 tsp of salt, vinegar and sugar in a bowl and mix well.
- Add the cucumber pieces to it and toss well.
- Refrigerate for at least 1 hour. Serve chilled.
Handy tip:
- Handy tip:
- Do not throw away the water that oozes out from the salted cucumber pieces. Instead, add it to the vinegar mixture.
Nutrient values per cup
| Energy | 87 cal |
| Protein | 0.5 g |
| Carbohydrates | 20.8 g |
| Fiber | 3 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 8.1 mg |
| Folic Acid | 17.1 mcg |
| Calcium | 11.6 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.6 mg |
| Potassium | 58 mg |
| Zinc | 0.2 mg |
Outbrain