Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
Published by Stewart, Tabori & Chang
You will find this unique dish will draw all kinds of compliments.
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, nutty, salty, savory, sharp, sweet, tangy, tart
Type of DishCondiments
- 2 medium cucumbers
- 2 teaspoons salt
- 2 teaspoons toasted sesame seeds
- ½ cup rice vinegar
- 5 tablespoons sugar
- 2 tablespoons grated fresh ginger
Score the cucumber peels by running the tines of a fork down them lengthwise. Cut the cucumbers in half lengthwise, remove and discard the seed, and thinly slice. Combine the cucumbers and salt in a medium bowl, mix well, and allow to sit for 5 minutes. Drain the cucumbers, squeeze out any excess liquid, and set aside.
In a small skillet over medium heat, toast the sesame seeds until lightly browned. Add the vinegar, sugar, and ginger, and bring to a boil pour the vinegar mixture over the cucumbers, and let it cool. Cover and refrigerate for 3 hours or up to 2 days.
Serve cold, like pickles!
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