Recipe of Quick Taiwanese Pickled Cucumber

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Any-night-of-the-week Taiwanese Pickled Cucumber. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Taiwanese Pickled Cucumber, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Pickled Cucumber delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Taiwanese Pickled Cucumber using 4 ingredients and 5 steps. Here is how you can achieve that.

Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la, Taiwanese fried oyster pancake, and many other Taiwanese small eats. youtu.be/YOkw-v-tVpM

Ingredients and spices that need to be Prepare to make Taiwanese Pickled Cucumber:

1. 3-4 cups sliced Japanese/Persian cucumbers
2. 1/2-1 tablespoon salt
3. 1 cup rice vinegar
4. 1/3-1/2 cup sugar

Steps to make to make Taiwanese Pickled Cucumber

1. Thinly slice the cucumber to about 1/8” thick. Transfer the sliced cucumber into a clean mixing bowl.
2. Sprinkle ½ tbsp of salt onto the sliced cucumber. Then mix well. Let the cucumber sit in the salt for about 30 minutes. This step will make the cucumber sweat out excess water. The cucumber will have a unique soft and crunchy texture as a result.
3. When the time is up, drain out the excess juice from the cucumber and rinse it well to wash off all the salt. After rinsing, squeeze out as much water as you can and transfer the cucumber into a clean bowl.
4. Pour in ½ cup of sugar and 1 cup of rice vinegar. Mix well to make sure the sugar is all dissolved.
5. The pickled cucumber will be ready in as soon as 1 hour but the longer you let it sit in the solution the more flavorful it will get. You can even refrigerate this mixture with the cucumber in a glass jar or a container for few days. When you’re ready to eat, just transfer the cucumber into a clean bowl and serve without the sugar-vinegar solution.

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So that is going to wrap it up for this special food Recipe of Speedy Taiwanese Pickled Cucumber. Thanks so much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!