Chinese Pickled vegetables (酱黄瓜)are always one of my favorite dishes in hot summer days. Usually they are easy to prepare and have a strong unique aroma after fermentation. Another reason we may fall in love with pickled vegetables is that they can boost our appetite.
This is a recently found new ways of pickling cucumber by using soy sauce and vinegar instead of using salted water. Interesting? Haha, the taste is even more interesting.
In my hometown, people like to pickled lots of vegetables in summer days. On one hand, they can be served as cold dish in summer days when you are losing your appetite. On the other hand, when the winter comes, pickled vegetables can be used in warm strews or soups (This Suan Cai Yu is a great example).
- 500 g fresh cucumbers , tenders one are highly recommended
- 100 ml light soy sauce
- 50 ml Chinese black vinegar
- 70 ml clean water
- 4 slices of ginger
- 3 cloves garlic
- sesame seeds and sesame oil for serving , optional
Remove any tough skin from your cucumber. Clean and drain.
In a deep pot, add light soy sauce, Chinese black vinegar, water and ginger slices. Bring the content to boil and then blanch the cucumber for around 15 seconds.
Transfer the cucumber along with the liquid to a clean container (cleaned and no oil). Add peeled garlic and cover the lid and set aside for 2 days.
Cut the cucumber into slices and decorate with roasted sesame seeds.
If you prefer a more moist taste, mix the cucumber slices with drops of sesame oil.