This is one of my favorite childhood side dishes- Taiwanese smashed pickled cucumber! My mom and uncle used to make this pretty often and I just can’t get enough of the garlicky, vinegary taste. They have these at Din Tai Fung, but to be honest, they don’t make it that flavorful…. (dont get me wrong, I LOVE Din Tai Fung for other main dishes)
After my trips back home from Taiwan, I always crave it, so I decided to perfect the recipe. I’m so happy to share this special dish with you and if you give it a try, let me know how you liked it!
2-5 Persian Cucumbers
5 Garlic cloves (we LOVE garlic… add less or more depending on your taste)
1 Chili Pepper (1 Red or Yellow) or substitute with black peppercorns
4 Tablespoons of White Vinegar (depends on how vinegary you like your cucumbers- adjust accordingly)
2 Tablespoons of Sesame Oil
1/2 Tablespoons of Salt
1/2 Tablespoons of Sugar
Red Onion (Optional)
First, wash your cucumbers. Cut the ends off, take the flat side of the knife and SMASH your cucumber until it starts breaking off into bite size pieces.
Put the cucumbers in a glass tupperware and sprinkle in the white/cane sugar and salt. Use your hands and mix it together so the cucumbers are evenly coated. Put a lid on it and stick in the fridge for 2 hours.
Slice chili pepper- keep the seeds if ya like it spicy. Since we’re in quarantine, we might not have the exact ingredients…. so improvise! I’ve used fresh grounded black pepper or peppercorn and it works just as well.
Smash the garlic. This method helps the aroma come out more when you marinate it. Optional: slice some red onions
Drain and rinse the salted cucumbers that have been sitting in the fridge. Add chili peppers/onions/garlic to the cucumbers and combine it with vinegar and sesame oil. I like to sprinkle a generous pinch of cane sugar before I pop it back in the fridge.
Mix it all up and marinate for at least a couple of hours. The longer you marinate the more pungent the taste. ENJOY!