Sichuan Cucumber Relish (麻辣黄瓜)

These cucumbers make a great appetizer or accompaniment to a larger Chinese meal. If you like spicy food like I do, you may consider adding a few extra sliced red chilies to give this relish a little extra kick.

This dish keeps for up to 3 or 4 days in the refrigerator.


  • 450 g. cucumber  (about one large seedless or English hothouse)
  • 15 slices garlic
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon salt

For  Seasoning:

  • 1 teaspoon hot bean paste
  • 1 tablespoon red chili oil
  • 2 teaspoons sugar
  • 1 tablespoon Chinkiang vinegar (Chinese black vinegar)
  • 1 tablespoon sesame oil


  1. Cut off and discard both tips of cucumber, then cut into diagonal or triangular shapes. Mix with salt and soak for 1-2 hours.
  2. Rinse the cucumber under water, and squeeze out salty water. Put cucumber back into bowl.
  3. Add the garlic slices, Sichuan peppercorns, and other seasonings. Mix well and let sit for 2-3 hours to allow all the flavors to come together.