Szechuan Cucumber Appetizer with Red Pepper Flakes


  • 2 cloves garlic, sliced
  • 2 cucumbers, peeled, cut length wise with seeds removed
  • 1 tsp black peppercorns
  • 1 tbs kosher salt
  • 1 tbs sugar
  • 1 tbs cider vinegar
  • 1 tsp peanut or canola oil
  • 1 tbs red pepper flakes
 Szechuan Chinese cooking is typically spicy. When you add spicy flavors cool ingredients like cucumbers you gain a wonderful balance of flavor. If you don’t like spicy eliminate the red pepper. We use a teqnique of curing the cucumbers in salt for several hours, then rinsing, which makes them extra crunchy. Serves 6.


  • Peel cucumbers then cut in half length wise.
  • With a spoon remove seeds.
  • Cut cucumbers into strips about 4 inches long.
  • Place the cucumber in a glass dish and sprinkle with salt.
  • Let cucumbers stand for 4 hours, then drain and rinse well.
  • In a bowl, combine all remaining ingredients and mix well.
  • Place cucumbers in a glass bowl and cover with the sauce and gently mix.

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