Chinese Sweet and Sour Pickled Cucumber

Name: Chinese Sweet and Sour Pickled Cucumber
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 40 servings
Cuisine: China
Ingredients: 3 pounds pickling (Kirby) cucumbers, sliced 1/4 inch thick; 2 tablespoons canning salt (for draining); 2 cups rice vinegar or distilled white vinegar (5% acidity); 1 cup water; 1 1/2 cups granulated sugar; 4 cloves garlic, sliced; 6 slices fresh ginger; 2 small dried red chilies

Chinese Sweet and Sour Pickled Cucumber photo 1

40 servings20 min prep10 min cookEasy China

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The Story Behind It

The Tale of Chinese Sweet and Sour Pickled Cucumber

Sweet and sour pickled cucumber is a classic Chinese cold appetizer, especially common in Sichuan and Northern Chinese cooking, where quick-pickled vegetables are served to balance rich, spicy mains. The technique reflects a broader East Asian preference for pickles as a palate-refreshing side dish.

Ingredients

Scale:· 40 servings

3 pounds pickling (Kirby) cucumbers, sliced 1/4 inch thick
2 tablespoons canning salt (for draining)
2 cups rice vinegar or distilled white vinegar (5% acidity)
1 cup water
1 1/2 cups granulated sugar
4 cloves garlic, sliced
6 slices fresh ginger
2 small dried red chilies

Instructions

1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2Slice 3 pounds cucumbers 1/4 inch thick, toss with 2 tablespoons salt, let drain in a colander for 30 minutes, then rinse and pat dry.
3In a stainless steel pot, bring 2 cups vinegar (confirm the label states 5% acidity), 1 cup water, and 1 1/2 cups sugar to a full rolling boil, stirring to dissolve the sugar.
4Pack the drained cucumber slices into the hot jars with the garlic, ginger, and dried chilies distributed evenly.
5Pour the boiling brine over the cucumbers, keeping them submerged and leaving 1/2 inch of headspace.
6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9Confirm each lid has sealed, remove the bands, and label with contents and date.
10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening.
11Do not reduce the vinegar amount, as this recipe's acidity is what makes it safe for boiling-water canning.

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