Sichuan Cucumber Pickles (Vietnamese Quick Pickles)

"Vietnamese Home Cooking: Charles Phan "
photo by a user photo by a user
Ready In:
4hrs 1min


  • 1 lb English cucumber, halved lengthwise and cut on the diagonal into -inch-thick slices
  • 2 tablespoons kosher salt
  • 1 teaspoon kosher salt
  • 1 inch piece fresh ginger, peeled and finely julienned
  • 1 -2 fresh Thai chile, stemmed, seeded, and julienned
  • 4 cups rice vinegar
  • 1 14 cups sugar
  • 1 12 teaspoons sambal chili paste, also known as sambal oelek
  • 12 cup toasted sesame oil
  • 1 tablespoon szechuan peppercorns
  • 14 cup whole dried red chili, such as arbol


  • In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours.
  • Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles; toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside.
  • In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly.
  • Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.

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I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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