Pickled Cucumber ( Chinese Cooking )
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 52684 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!
- 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.
- 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
|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|
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