Sweet and Sour Cucumber Pickles

From the NYT’s wonderful Recipes for Health section by Martha Rose Shulman.

These aren’t like any cucumber pickles I’ve ever tasted. The cucumbers are marinated in seasoned rice vinegar with a small amount of sesame oil. They’re great on sandwiches or with cottage cheese, and go well with fish and with Asian dishes.

1 long European style cucumber, or 3 or 4 Persian cucumbers, or 2 regular cucumbers


1/3 cup seasoned rice vinegar

1 teaspoon dark sesame oil

Pinch of hot red pepper flakes (optional)

1. If you cannot find unwaxed cucumbers, peel them. Slice thin, and toss in a colander with about 1/4 teaspoon salt. Place in the sink, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Place the cucumbers in a bowl, and toss with the vinegar, sesame oil and pepper flakes (if using). Refrigerate for 15 minutes or longer before serving.

Yield: Serves four.

Advance preparation: The marinated cucumbers will keep for several days in the refrigerator.


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