Pickled Cucumbers and Green Chilies
Weight-Loss and Healthy Digestion
Cucumbers are effective for weight loss. Chili peppers are rich in Vitamin C and make up for the cucumbers’ Vitamin C deficiency when paired together as in this dish. Eating these low-fat Hakka-style pickled vegetables regularly is also good for digestion.
Advice from the Cantonese Master Chef
The vegetables should be flipped over one time during the pickling process, to be sure that they pickle evenly.
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Ingredients
- 14 ounces (400 grams) cucumber
- 2 ⅔ ounces (75 grams) chili peppers
Seasonings
- 1 ¾ ounces (50 grams) garlic scapes
- 1 ¾ ounces (50 grams) garlic
- 5 tablespoon (25 grams) ginger
- soy sauce, as needed
- light soy sauce, as needed
- chicken stock, as needed
- white sugar, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash the cucumber and cut into angled chunks. Place into a preserves container.
- Wash the chili peppers and cut into angled chunks.
- Remove the roots and tips from the garlic scapes, and cut into 1 ½ -inch (4-centimeter) sections.
- Split apart the garlic. Cut the ginger into slices. Place the ginger, garlic, and chili peppers into the container with the cucumber.
- Add soy sauce, light soy sauce, chicken stock, white sugar, and a small amount of cool water on top of the vegetables. Seal the container and allow to pickle for ~10 hours before serving.