July 24, 2020


4 english cucumbers, ends trimmed
4 teaspoons kosher salt
½ cup sugar
½ cup Black Currant Dark Balsamic Vinegar
¼ cup Red Barrel Aged Wine Vinegar
⅓ cup sliced garlic
½ cup plus 3 tablespoons Toasted Sesame Oil
4½ tablespoons doubanjiang chile bean paste
1 tablespoon Sichuan peppercorns


Cut cucumbers lengthwise into quarters, then crosswise into 1½-inch lengths. Season generously with salt, then place in a large colander and allow to drain for 2 hours. In a large stainless steel bowl, whisk together salt, sugar, and vinegars. Set aside. Place garlic in a nonreactive 4-quart container. To the vinegar mixture, add Toasted Sesame Oil, doubanjiang, and Sichuan peppercorns. Whisk well to emulsify, then pour over garlic. Add cucumbers to marinade and let sit for at least 3 hours before serving, stirring occasionally. Cucumbers can be made up to 3 days in advance and kept in marinade in fridge.

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