Recipes Taiwanese Sesame Cucumbers 3.0 (2,126) Add your rating & review 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 + Chang. More Pickled Vegetables By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 25 mins Yield: 12 Ingredients 3 seedless cucumbers, chilled in the freezer for 10 minutes 1/2 cup toasted sesame oil 1/3 cup rice vinegar Kosher salt 1/2 cup sesame seeds 1/2 teaspoon crushed red pepper 4 scallions, coarsely chopped Directions 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. 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. Rate it Print