Sunday, April 19, 2015

Sichuan Cucumber Relish

A mildly spicy cucumber relish, perfect for snacking on or eating along side a richer Chinese dish.

2 large cucumbers, ends removed, halved and cut in to chunks
2-3 cloves garlic, thinly sliced
1 t Sichuan pepper, ground
1 t chile bean paste
2 T hot pepper oil
1 T salt
2 t sugar
1 T chinkiang vinegar
2 T sesame oil

Place cucumber pieces in a colander and sprinkle with the salt.  Let sit for a couple of hours before rinsing.  Mix the cucumber with the rest of the ingredients, stirring to coat.  Allow the flavors to blend for three hours or overnight before serving.