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Smacked cucumber pickles

These Sichuan pickles are broken into pieces, then tossed in a tangy soy, vinegar and chilli oil dressing - a refreshing accompaniment to rich Asian main courses

  • Prep: 5 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 40
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 8
  • Protein 30
  • Fat 2
  • Fibre 3
  • Salt 0.7

Nutrition per serving

  • Calories 40
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 8
  • Protein 30
  • Fat 2
  • Fibre 3
  • Salt 0.7

Ingredients

  • 2 large cucumber, about 450g, ends trimmed
  • 1 tbsp finely chopped garlic
  • 2 tbsp caster sugar
  • 1 tbsp light soy sauce
  • 2 tbsp Chinese black or regular rice wine vinegar
  • 2 tbsp chilli oil

Method

  1. Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.