Sichuan Cucumber
The Washington Post, December 4, 2009
- Course: Snack
- Features: Gluten-Free
Summary:
This can be made with thin slices of celery as well.
MAKE AHEAD: The cucumber slices need at least 1 hour's curing time before serving.
2 to 4 servings
Ingredients:
- 1 teaspoon Sichuan peppercorns, lightly toasted and coarsely crushed
- 1 1/2 tablespoons kosher salt
- 3 tablespoons sugar
- 7 tablespoons rice vinegar
- 1 teaspoon chili oil
- 8 ounces small unpeeled cucumbers, cut into thin slices (may substitute trimmed celery cut on the diagonal into 1/4-inch slices)
Directions:
Combine the Sichuan peppercorns, salt, sugar, vinegar and chili oil in a small bowl. Whisk until the salt and sugar dissolve.
Place the cucumber slices in a nonreactive bowl, then pour the peppercorn mixture over, making sure to coat evenly. Cover and marinate at least 1 hour before serving.
Recipe Source:
Adapted from chef Joshua Linton (www.joshualinton.com).
Tested by Monica Bhide for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
© The Washington Post Company
