Asian Pickled Cucumber

Photo from Cooking
with Lei

I am all in with the viral cucumber recipes going around Instagram. Well, I'm probably a little behind, but I'm now all in. These recipes make eating cucumbers fun and delicious. 

I've made a couple randomly, but none of them were that fantastic. THIS one is though. So good. 

I wasn't sure what 800 g of cucumber was, so I used 4 small Persian cucumbers. I peeled mine and cut them into big 1 inch chunks. 

I did not do the salting thing. I didn't have time and I really didn't think it would matter much. I did let these bad boys sit of an hour in that marinade though. Worth it. 

I also swapped out sugar with an allulose substitute. Low carb and all. 

Finally, for the fresh chili, I used gochujang.

Asian Pickled Cucumber

Recipe from Cooking with Lei

Makes 2 servings

• 800 g cucumber
• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 5 clove garlic (adjust it to your liking)
• 3-5 fresh chilli (adjust it to your liking)
• 1 tablespoon sesame oil
• 2 tablespoon salt

Preparing the Cucumbers: Cut the cucumbers into strips and remove the seed part.

Marinating with Salt: Mix the salt with the cucumbers and let them marinate for one hour. Then wash the salt off the cucumbers and squeeze out any excess water.

Flavorful Finish: Mix in sugar, soy sauce, oyster sauce, sesame oil, chili, garlic and your pickled cucumbers are ready to eat. Store some in a container in the fridge for later enjoyment.