{"id":1447,"date":"2021-04-24T07:00:00","date_gmt":"2021-04-24T14:00:00","guid":{"rendered":"http:\/\/site.mrslinskitchen.com\/recipes\/?post_type=cuisine-recipe&p=1447"},"modified":"2021-04-23T21:34:25","modified_gmt":"2021-04-24T04:34:25","slug":"taiwanese-pickled-cucumber","status":"publish","type":"cuisine-recipe","link":"https:\/\/site.mrslinskitchen.com\/recipes\/index.php\/recipe\/recipe\/taiwanese-pickled-cucumber\/","title":{"rendered":"Taiwanese Pickled Cucumber – Side Dish"},"content":{"rendered":"\n

Today, I will show you how to make Taiwanese pickled cucumber, a sweet and sour, crunchy and refreshing Taiwanese side dish.<\/p>\n\n\n\n\n\n\n\n

Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la<\/a>, Taiwanese fried oyster pancake, and many other Taiwanese small eats<\/a>.<\/p>\n\n\n\n

This recipe only requires 4 ingredients that people usually already have at home. For this particular side dish, it\u2019s best to use Persian or Japanese cucumbers.<\/p>\n\n\n\n

The pickled cucumber will be ready in as soon as 1 hour but the longer you let it sit in the solution the more flavorful it will get. You can even refrigerate this mixture with the cucumber in a glass jar or a container for few days.<\/p>\n\n\n\n

When you\u2019re ready to eat, just transfer the cucumber into a clean bowl and serve without the sugar-vinegar solution.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Taiwanese<\/figure>\n\n\n\n
  • 3 – 4 cups of sliced Japanese\/Persian cucumbers <\/li>
  • 1\/2 to 1 tablespoon of salt <\/li>
  • 1 cup of rice vinegar <\/li>
  • 1\/3 – 1\/2 cup of sugar<\/li><\/ul>\n\n\n\n
    \"Taiwanese<\/figure>\n\n\n\n

    I used a total of 5 cucumbers in this recipe and you can adjust the measurements if you use more or less cucumbers. Make sure you rinse and dry the cucumbers before using them.<\/p>\n\n\n\n

    Taiwanese Pickled Cucumber<\/h2>\n\n\n\n
    \n