Grandma’s Pickled Cucumber With Chili

Pickled Cucumber with Chili is a very simple & easy side dish to make. There’s no cooking or baking involved. Perfect for kitchen n00b like my mom. Ahem. Ahemmm… 😛

This age-old recipe is from my beloved grandma. According to her she had made this dish before she were even married. The time when my great grandparents were still here. Ahh I miss my Ah Chor (great grandma). This recipe is over half century old. An antique recipe!

Because this is my grandma’s recipe, I’m pleased to have her prepare this dish for us. So don’t freak out when you see the hands of an old woman in the pictures below. They’re wise & experience hands. 🙂

This is the simplest dish you can make and not failed. Okay?

The 2 main superstars in this dish; cucumber and chili. For extra spiciness you can use 2 chilies or replace 1 regular chili with 2 bird’s eye chilies.

Slice one end of the cucumber head off. Then rub the cucumber against the surface of each other. The reason for doing so is to minimize the bitterness according to grandma.

You will see some whitish foam after a while. Slice the whitish part off.

Divide the cucumber into half then slice the cucumber into about 0.5cm thickness. Put them in a bowl.

De-seed the chili then, slice the chili thinly and put them in the bowl too.

Now add 2 1/2 tablespoons of light soy sauce and 2 tablespoons of sugar. Simply mix them. You don’t have to be thorough.

Chill the bowl for few hours. The longer the better. You can prepare this dish in the late morning. By evening everything will be ‘pickled’ good. 🙂

This is how it looks like a couple of hours later. Now you know why I said you don’t have to mix them thoroughly. Everything will be immersed in the soy sauce+sugar mixture.

Pickled Cucumber with Chili is a delicious side dish, best eaten with rice. It’s sweet, lil’ spicy and unique. Simply reminds me of the good old days when grandma made them for me, sis and cousins.

Hope you enjoy them too!

Grandma’s Pickled Cucumber With Chili Recipe

1 cucumber
1 chili, thinly sliced
2 1/2 tablespoon light soy sauce
2 tablespoon sugar

Method:
1. Slice cucumber into half. Then slice cucumber into 0.5cm in thickness.

2. Slice chili thinly.

3. Put them in a bowl.

4. Add soy sauce and sugar. Simply mix them.

5. Chill the bowl in the fridge for 2 hours or more.

6. Serve cold with rice.