Smashed Cucumbers (Pai Huang Gua)

Pickles get dressed up for company and paired with the savory flavors of Asia in our Get Cheffy Smashed Cucumbers. Called “Pai Huang Gua” in the Szechuan province, where this dish originates, they pair beautifully with anything rich/fatty, spicy, or fried. When you’re bored with broccoli, lettuce, and the other usual-vegetable-suspects, this dish will surprise and delight and get added to your summertime BBQ rotation. Bon Appetit, and Get Cheffy!

FOR THE SMASHED CUCUMBERS:

• 2 English Cucumbers (sometimes called “hot house” cucumbers)
• 2 Teaspoons Table Salt
• 3 Tablespoons Chinese Black Vinegar
  • We keep a bottle of Chinese Vinegar in our cabinets but if it’s too difficult to find, use 2 Tablespooons White Wine Vinegar mixed with 1 Tablespoon of Balsamic to substitute
• 1 Teaspoon Minced Garlic
• 1 Tablespoon Soy Sauce
• 2 Teaspoons Toasted Sesame Oil
• 1 Teaspoon White Sugar
• 1 Teaspoon Toasted Sesame Seeds (optional)
• 1 Cup Fried Shallots/Onions For Garnish (optional)
• 1/2 Cup Chopped Peanuts or Cashews For Garnish (optional)
• Chili Crisp For Garnish (optional)

1. Begin by trimming both ends off of your English Cucumbers and chopping the cucumbers into thirds or fourths (they should still be “long-ish” in shape when you cut them). Place your pieces of cucumber into a ziplock bag and, using a heavy bottomed pot or pan, firmly smash the cucumber pieces up until they’re broken apart. Take a colander set over a larger bowl and, with your hands, take the smashed pieces out of the bag and break them up into the colander until all pieces are roughly 1 inch to 1.5 inches in size; discard any large clumps of seeds. Sprinkle your smashed cucumber pieces with your table salt and stir to combine. Set aside for 15-30 minutes and allow the salt to draw out liquid from the cucumber pieces.
2. While the cucumbers are draining, combine your minced garlic and your vinegar into a bowl and allow to sit for 10 minutes. Vinegar (and any acid, such as lemon juice), tampers down the effects of raw garlic. After allowing to sit for 10-15 minutes, add your soy, sugar, and toasted sesame oil and whisk to combine. Once your cucumbers have drained their liquid in the colander for 15-30 minutes, add them to the bowl with your sauce, and stir to combine. Serve immediately or store covered in the refrigerator for up to 3 days.

GET CHEFFY TIP!– This dish is all about garnishments. Cilantro, Sriracha, scallions, toasted sesame seeds, or yum-yum sauce would all do well alongside your smashed cucumbers to amp up the flavor. Our personal favorite is crispy onions/shallots that can be easily made in the microwave. Slice two onions into strips (sliced pole-to-pole) and add to a large microwave safe bowl with 2 tablespoons vegetable oil. Microwave on high for 2 minute intervals stirring after each 2 minute interval. After the third or forth interval (6-8 minutes) decrease the timing to 1 minute or 30 seconds. When your onions have achieved a uniform dark brown color, remove them from the oil with a slotted spoon onto a paper towel lined plate. They will crisp and harden as they dry.