Asian Pickled Cucumbers

I tried this at an Asian market and loved it!  When I asked what was in it, no one was quite sure, so I went home, experimented, and came pretty close!

pickled

You need:

  • 4  Persian Cucumbers (pickling cucumbers will also work)
  • 2 T sesame seed (toasted)
  • 1/2 teaspoon Garlic (minced)
  • 1 cup of rice wine vinegar
  • 1 Tablespoon of toasted sesame seed oil
  • 1 – 2 teaspoons siracha sauce (depending on your tastes)

 

Slice the cucumbers into fairly thin slices.  Place in a non-corrosive dish (like rubbermaid or glass).  Mix the remaining ingredients in a glass bowl and pour over the cucumber slices.

Cover and refrigerator at least 24 hours – Makes 4 servings

To toast the sesame seeds:
Put a dry (no oil) cast iron skillet onto med-high heat – Put sesame seeds in a single layer and heat, shaking the pan, until the begin to slightly brown.  Remove immediately from the heat and cool.  I usually dump them onto a plate at this point so the heat from the pan does not burn them.

Enjoy!! Goes great with Thai pork chops and Bok choy!

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2 Responses to Asian Pickled Cucumbers

  1. Pingback: Thai Pork Chops and Baby Bok choy | The Lazy Gastronome

  2. Pingback: Pork Fried Rice | The Lazy Gastronome

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