Prep 5 mins
Cook 15 mins
Saw this in the LA Times Food & Drink section. Thought it sounded awesome & am stashing for when the second crop of cukes come in. My first crop of Burpee Dual-Purpose cucumbers was brief but awesome until TS Cristobal brought the dreaded summer flush of pickle worms through. Replanting now so more cukes in 5 weeks!
- 2 cucumbers
- 4 garlic cloves, minced
- 1 tablespoon sesame oil
- 2 teaspoons black vinegar, Chinese
- 1⁄4 teaspoon salt
- Slice cucumbers crosswise into 2-inch pieces. Using the flat side of a cleaver, whack the pieces once or twice so they break into smaller pieces.
- Transfer cucumbers to a bowl and toss with garlic, sesame oil, vinegar and salt. Marinate for at least 15 minutes or up to several hours before serving.
YUMMY! I was looking for ways to use black vinegar and this came up.
EXCELLENT recipe for cucumbers! Full of flavor and it is necessary for the cukes to marinate in the ingredients for at least an hour. I added a teaspoon of sugar. We here in eastern North Carolina grow our own cucumbers, but it was a joy to use this recipe with purchased ones when not in the growing season. Will try this recipe again. Prepared as a participant in the Photo Forum Event entitled "Cooking with an Asian Accent", March 2009.