Cuisine
Time
1 hr mins
Servings
4 people people
• Let’s get pickling! First up, make your cucumber pickle. Slice the spring onion and cucumber into fine matchsticks and place in a bowl, before also adding the finely sliced garlic and crushed Sichuan peppercorns. Next, make your pickling liquid: pour the Chinkiang black rice vinegar, light soy sauce, sugar and salt into a ramekin along with a tablespoon of hot water and mix well to ensure all the sugar dissolves. Pour the completed mixture over the top of the cucumber and spring onion, and leave to pickle for at least ten minutes.
• Meanwhile, make your spicy plum dipping sauce by mixing the chilli garlic sauce, plum sauce, dark soy sauce together in a small bowl or ramekin. Add two tablespoons of cold water and stir to thin the mixture, then leave to one side for later.
