Cucumbers in Hot Bean Sauce


Preparation info
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Macerated briefly with salt so that the seasoning sauce may penetrate a little deeper into the vegetables, these cucumbers are reddish tinted and speckled with tiny dots of preserved chili peppers and ground Szechuan peppercorns. Hot and tasty, they are indeed one of the best “pickles” in the world.


  • 2 firm, slender cucumbers, preferably unwaxed, a little over 1 pound
  • te


Wash and dry the cucumbers; then prepare and cut them into rectangular pieces as in preceding recipe. Place them in a bowl and sprinkle them with teaspoons salt, tossing to mix well. Macerate in the refrigerator for 1 hour. Pour them into a colander and drain thoroughly. Put them in a bowl.