Pickled Sweet and Sour Cucumbers

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READY IN: 1hr
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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