Spicy Marinated Cucumbers
When it comes to pickles, I like them any way they come and especially as an accompaniment to my Taiwanese beef noodle soup. One of my favorite pickles is spicy marinated cucumbers that are bright, spicy, and packed with lots of flavor. I usually make them in large quantities so my kids can eat them as a snack. Hope you enjoy the recipe!
Ingredients
- 2 pounds of Persian cucumbers, slice in half, then take each half and cut it lengthwise down the center, then cut into quarters
- 1 tablespoon kosher salt
- 2 tablespoon rice vinegar
- 1 tablespoon of sugar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon chili bean paste (doubanjiang)
Directions
- 1. Place cucumbers in a large bowl and sprinkle with salt. Mix to evenly coat. Let sit for 30 minutes to 1 hour at room temperature. The salt will draw out extra moisture from the cucumbers and make them crispy. Rinse under cold water briefly. Drain and squeeze to remove excess liquid.
- 2. In a separate bowl, mix the vinegar, sugar, garlic, sesame oil, and chili bean paste. Add cucumbers and toss to coat. Cover and refrigerate for at least 2-3 hours prior to serving. It can be stored in the refrigerator for 5 days in an airtight container.