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Szechuan Pickled Cucumber and Black Shiitakes
- Difficulty
Easy
By Neil Perry
Published 2000
This pickle is simple to make and terrific to have on hand as an accompaniment to rice and other dishes (it will keep in the refrigerator for at least 2 weeks). This flavour is the foundation of rockpool’s famous duck and scallop salad.
Ingredients
7 6 tablespoons 1 cup
Method
Put the cucumber into a colander over a bowl and sprinkle with the salt, mixing well. Stand for 1 hour to draw out any bitter juices, then rinse well under cold running water and drain.
In a wok, heat the oil until smoking, add the peppercorns and chillies and cook until blackened. Add the sugar, vinegar, soy sauce, ginger, mushrooms and, finally, cucumber. Stir for a minute or two.
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