Spicy Sichuan peppercorn-marinated cucumbers from The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine (page 90) by Wendy Kiang-Spray

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Chinkiang black rice vinegar
  • Show all ingredients...
  • Serves : 1 quart

  • EYB Comments

    Pickles must be refrigerated at least 2 hours before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pickles must be refrigerated at least 2 hours before serving.

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