 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Saw this in the LA Times Food & Drink section. Thought it sounded awesome & am stashing for when the second crop of cukes come in. My first crop of Burpee Dual-Purpose cucumbers was brief but awesome until TS Cristobal brought the dreaded summer flush of pickle worms through. Replanting now so more cukes in 5 weeks! Ingredients:
2 cucumbers |
4 garlic cloves, minced |
1 tablespoon sesame oil |
2 teaspoons black vinegar, chinese |
1/4 teaspoon salt |
Directions:
1. Slice cucumbers crosswise into 2-inch pieces. Using the flat side of a cleaver, whack the pieces once or twice so they break into smaller pieces.
2. Transfer cucumbers to a bowl and toss with garlic, sesame oil, vinegar and salt. Marinate for at least 15 minutes or up to several hours before serving.
|
|