Pickled Sweet and Sour Cucumbers

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Recipe by ballarat

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Ingredients Nutrition


  1. Remove the wax from the cucumber with a soft brush.
  2. Halve the cucumbers lengthwise; remove and discard seeds.
  3. Cut the flesh into 2 cm chunks, sprinkle with salt and leave for 45 minutes.
  4. Transfer to drain in a colander for 10 minutes.
  5. Combine the sugar, vinegar and chilli oil and cucumber.
  6. Cover and refrigerate.
  7. Serve within 2 days as the cucumbers will lose their colour and crispness.
  8. When ready to serve, sprinkle with sesame oil and sesame seeds to taste.

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