Monday, June 11, 2012

Recipe: Japanese Pickled Cucumbers


Seasoned Rice Vinegar
Sesame Oil
Sesame Seeds

Peel and half cucumbers.
Using a spoon, scoop out seeds then slice the cucumber halves.
Place cucumber slices in a bowl.
Pour in enough rice vinegar to reach halfway to the top of the cucumbers
Sprinkle a bit of sugar and salt
Drizzle w' sesame oil
Sprinkle with sesame seeds.
Adjust oil, vinegar, sugar, and salt, to taste.

Cover bowl and refrigerate for at least 4 hours.

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