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This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and her mother created the recipe together, and it's now a customer favorite at Myers + ChangMore Pickled Vegetables

Joanne Chang
November 2010

Gallery

© Con Poulos

Recipe Summary

total:
25 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the cucumbers lengthwise into eighths, then cut them crosswise into 2-inch-long sticks. In a large bowl, combine the sesame oil, vinegar and a large pinch of salt. Add the cucumbers and toss well. Let stand for 10 minutes, tossing a few times.

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  • In a mini food processor, combine the sesame seeds, crushed red pepper and 1 1/2 teaspoons of salt. Process until the sesame seeds are coarsely chopped. Add half of the mixture to the cucumbers and toss well. Arrange the cucumbers on a platter. Sprinkle with the remaining sesame seed mixture and the scallions and serve.

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