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Kylie Kwong

Hot and Sour Cucumbers

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

Hot and Sour Cucumbers

These make a wonderful accompaniment to a banquet served for a long lunch! Refreshing, salty, sweet, sour and spicy – YUM!!! Serve as a side dish to accompany a meal or as part of a banquet for 6–8.

Serves 6 to 8

Ingredients

  • 4 medium Cucumbers peeled
  • ¼ cup Fish sauce
  • 1 teaspoon sea salt
  • 1 cup white wine vinegar
  • ¾ cup white sugar extra
  • 1 tablespoon Lemon Juice
  • 1 large Red chilli finely sliced on the diagonal
  • 1 teaspoon Sichuan salt and pepper

Method

  1. Cut cucumbers in half lengthways and scoop out the seeds using a spoon.
  2. Place cut-side down on a chopping board and slice on the diagonal into 2 cm (1 in) pieces.
  3. Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.
  4. Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.
  5. Simmer, uncovered and without stirring, for about 8 minutes, or until reduced by one-third and slightly syrupy – you should have about a cup.
  6. Set aside to cool.
  7. Drain away any excess liquid from cucumbers.
  8. Add cooled vinegar syrup and remaining ingredients to pickled cucumbers and transfer to a serving bowl.

Notes & Tips

Note:This dish should be served on the day of making.

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