Mercato Taiwanese Pickled Cucumbers

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Taiwanese Pickled Cucumbers

Bright, tangy, and full of flavor, Taiwanese Pickled Cucumbers and Suan Cai are must-haves for any meal. Whether adding a crisp zing to your plate or a savoury punch to soups and stir-fries, these simple, homemade delights make every meal unforgettable!

Taiwanese Pickled Cucumbers

Cameron Cocktail Cucumbers, thinly sliced	300g
Salt	1 tbsp
Sugar	2 tbsp
Rice Vinegar	2 tbsp
Sesame Oil	1 tsp
Garlic Clove, minced	1
Red Chili, thinly sliced (optional)

Step 01	Toss cucumber slices with salt in a bowl and let sit for 20 minutes. This removes excess water.
Step 02	Rinse the cucumbers under cold water to remove the salt, then pat dry with a clean towel.
Step 03	In a separate bowl, mix sugar, rice vinegar, sesame oil, garlic, and chili (if using) until the sugar dissolves.
Step 04	Combine cucumbers with the dressing and mix well.
Step 05	Cover and refrigerate for at least 1 hour before serving.
Step 06	Enjoy as a refreshing side dish or topping for rice bowls!

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Taiwanese Pickled Cucumbers

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