Chinese Style Spicy Pickled Cucumber
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Pickle
Cuisine: Chinese
Key Ingredients:
Cucumber
Cabbage
Red chilli flakes
Fresh red chilli paste
About Chinese Style Spicy Pickled Cucumber
Table of Contents
Tangy pickles that will definitely whet your appetite
Read More- Medium cucumbers 2
- White vinegar (sirka) 5 tbsps
- Castor sugar 4 tbsps
- Red chilli flakes 1 tsp
Step 1.Peel cucumbers and slice lengthwise and remove seeds.
Step 2.Take 2 tbsps vinegar, 2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
Read MoreIngredients
- Medium cucumbers 2
- White vinegar (sirka) 5 tbsps
- Castor sugar 4 tbsps
- Red chilli flakes 1 tsp
- Salt 1½ tsps
- Ginger, sliced 1 inch
- Sesame (til) oil 2 tsps
- Fresh red chilli paste 1 tsp
- Cabbage, cut into square pieces 1 cup
How to Make Chinese Style Spicy Pickled Cucumber (Stepwise Photos)
Method
- Peel cucumbers and slice lengthwise and remove seeds.
- Take 2 tbsps vinegar, 2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
- Add cucumber to the vinegar-sugar mixture and mix well so that all the cucumber pieces get well coated. Refrigerate or store in an airtight container.
- Take 3 tbsps of vinegar, 2 tbsps sugar, 1 tsp salt, 1 tsp chilli paste in another bowl and mix well. Add cabbage pieces and mix well so that all the cabbage pieces are well coated. Refrigerate or store in an airtight container.
- These pickles will keep for a week at least.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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