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    You are in: Home / Recipes / Szechuan Cucumber Slices Recipe
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    Szechuan Cucumber Slices

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    Cindy McCandless's Note:

    Some of the best spicy pickles I've ever eaten. Simple to make but takes a while to prepare. Good appetizer. This is also good poured over asparagus.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2 inch slices. Place in medium bowl, sprinkle with salt and let stand for 4 hours.
    2. 2
      Squeeze liquid from cucumbers and rinse, place with garlic and red peppers in serving dish.
    3. 3
      Heat sesame oil in a small saucepan over high heat until it begins to smoke. Pour over cucumber slices. Heat vinegar in small saucepan until it boils. Remove from heat add sugar and mix well. Pour over cucumbers and stir well.
    4. 4
      Cover and refrigerate for about 4 hours before serving. May be refrigerated up to 1 week. Serve cold.

    Ratings & Reviews:

    • on December 28, 2007


      A really great recipe I would never have thought of if it weren't for this site. Instead of slicing the cucumbers I peeled them, then used the potato peeler to make paper thin slices until I hit the seeds. I found they absorb the dressing even more and add to the presentation. A secret weapon recipe I serve with almost any szechuan meals thanks to you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Szechuan Cucumber Slices

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.7
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 2621.6 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 1.3 g
    Sugars 20.6 g
    Protein 1.6 g

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