Tshe-kue(脆瓜) is sweet pickled cucumber found in Taiwan. It is a side dish or topping, especially for bi-ko(米糕).

Tshe-kue is made by cooking a sweet and sour pickling juice, then adding thick slices of small cucumber to it so they will absorb the flavors. The cucumber is cooked briefly and then cooled up to three times for best texture. Next, the cucumber and juice are transferred to a jar or other container for storage. Tshe-kue will keep for a couple weeks in the refrigerator.

ingredients

• 5 small cucumber, thickly sliced
• 1 soy sauce
• 1 black vinegar
• 1 black sugar

method

• boil black sugar, soy sauce, black vinegar
• add cucumber
• simmer about 2-3 minutes
• remove cucumber
• let cool
• repeat simmering and cooling cucumber 1-2 more times
• place cucumber in jar
• simmer sauce until thickened slightly
• add to jar to cover cucumber
• store