Best 12 Chinese Marinated Cucumbers Recipes

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

CHINESE PICKLED CUCUMBERS (酱黄瓜)

Steps:

• Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.
• At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.
• Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

ASIAN MARINATED CUCUMBERS

Steps:

• Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
• Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.

CHINESE MARINATED CUCUMBERS

Steps:

• 1) Peel and seed cucumber, cut into 2-inch lengths. Mix with salt and 1 tsp. sugar, set aside for 10 min. Whisk remaining ingredients. 2) Rinse, drain, and pat cucumber dry, then toss with dressing. Let stand in fridge for 3 hours - 1 day.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

SMASHED CHINESE CUCUMBER SALAD

Steps:

• Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
• Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
• Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

MARINATED MUSHROOMS AND CUCUMBERS

Steps:

• Pare cucumber cut lengthwise into halves and remove seeds. Cut cucumber diagonally into 1/2-inch slices. Sprinkle salt over cucumber in small bowl. Let stand at room temperature 30 minutes. Squeeze out excess moisture pat cucumber dry with paper towels. Cut mushrooms into halves toss with vegetable oil. Mix vinegar, sugar, soy sauce, chili paste and sesame oil toss with cucumber and mushrooms. Cover and refrigerate 1 hour, stirring 1 or 2 times. Drain just before serving. Garnish with chopped green onion if desired.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

P F CHANG'S SHANGHAI CUCUMBERS

Steps:

• Mix together the sauce ingredients. Mix sauce together with the cucumbers. Sprinkle sesame seeds over the top.
• Can be made ahead of time and chilled.

MARINATED CUCUMBERS

Steps:

• Scrub but do not peel cucumbers. Trim, and slice thinly.
• Wash, trim and slice scallion. Combine with vinegar, sugar and cucumber; stir to season cucumbers.