HCP Dishes!
Recipe of the Day:
Pickled Cucumbers with Sesame Oil
Posted by hcpadmin
Thursday July 2, 2009With its strong flavors of sesame, ginger, and hot pepper, this Japanese pickle shows a Chinese influence.
Overview
- Makes about 1 pint
Ingredients
- 1 pound Asian or pickling cucumbers, about 3/4 inch in diameter
- 1 teaspoon pickling salt
- 1 scallion, cut into 1-inch lengths, then slivered
- One 1-inch piece fresh ginger, peeled and slivered
- 1 to 2 fresh hot peppers, such as jalapeño, seeded and slivered
- 3 tablespoons rice vinegar
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- Halve the cucumbers lengthwise and then cut them into 1-inch-long pieces. In a bowl, toss the cut cucumbers with the salt. Let them stand at room temperature for 1 hour.
- Drain the cucumbers and return them to the bowl. Mix them with the scallion, ginger, and peppers. In a bowl, stir together the rice vinegar, soy sauce, and sesame oil, and pour this mixture over the cucumbers. Cover the bowl with plastic wrap. Let the pickle stand at room temperature for 2 to 3 hours, or in the refrigerator for 24 hours, turning the cucumbers occasionally.
- The pickle will keep in the refrigerator, well covered, for about 1 week.
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