Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what?
Super simple.
I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks.
I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl.
Then equal part low sodium light soy sauce and rice vinegar.
For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.
Before serving I add sesame oil & toasted sesame seeds.
That’s one of the things I sometimes prep during weekends in batch & I keep them in containers.
They evolve through a whole week… They tend to be a bit less crunchy but they get more pickly.
They don’t age as well as say pickled red oignons or carrots.
Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.
Before serving I add sesame oil & toasted sesame seeds.
That’s one of the things I sometimes prep during weekends in batch & I keep them in containers.
They last well for a whole week?
They evolve through a whole week… They tend to be a bit less crunchy but they get more pickly. They don’t age as well as say pickled red oignons or carrots.