Pickled cucumber with chilli from Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

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Notes about this recipe

  • Ro_ on June 16, 2020

    I made this to store in a jar and eat throughout the week. The flavours of the cucumber, even after a day in the jar, were subtler than I expected - the chilli and vinegar really didn't come through that strongly, while the garlic on the other hand did. Next time I'd potentially use a bit more chilli, a bit more vinegar and less garlic. I still really enjoyed this though, it's a handy thing to have in the fridge and use for snacks or add to meals throughout the week.

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