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
3 seedless cucumbers, chilled in the freezer for 10 minutes
1/2 cup toasted sesame oil
1/3 cup rice vinegar
1/2 cup sesame seeds
1/2 teaspoon crushed red pepper
4 scallions, coarsely chopped
How to Make It
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.
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