Page 7 - 2019TOHCookbook
P. 7

SUNG | BELMONT, MA | SERVES 8
This pickle goes well with Asian BBQ, American BBQ, fried chicken, and ribs, anything that is deliciously fatty. My family devours it, so the “serves 8” may be misleading.
INGREDIENTS:
2 English hothouse cucumbers (or similar amount of other seedless cucumber) 2 tbsp. salt
1⁄3 cup sugar
1⁄3 cup hot water
1⁄3 cup white vinegar
Toasted sesame seeds or red pepper flakes
INSTRUCTIONS:
1. Dissolve sugar in hot water. Add vinegar. Place in fridge (or freezer) to chill.
2. Peel the cucumbers, leaving some strips of skin for the color.
3. Slice as thinly as possible. Place in a bowl.
4. Salt generously, using hands to gently mix in the salt.
5. Let rest 30 minutes or more, until cucumbers are sitting in a pool of liquid and the flesh is translucent.
6. Strain liquid. Do not rinse. Working with a handful at a time, spread the cucumber on a clean kitchen towel and wring out as much liquid as possible.
7. Add the chilled dressing. Keep in the fridge until ready to serve.
8. To serve, mound in a dish with some of the dressing. Sprinkle with sesame seeds or red pepper flakes.
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ASIAN PICKLED CUCUMBER


































































































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