Hot Sesame Pickled Cucumbers Recipes

QUICK-PICKLED SESAME CUCUMBERS

Steps:

• Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
• Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.

COOL SESAME CUCUMBERS

Steps:

• Slice the cucumber into thin rounds. Put them into a bowl and toss them with the soy sauce, sesame oil, sesame seeds, mint leaves and salt, to taste.

HOT SESAME PICKLED CUCUMBERS

Steps:

• Combine the vinegar, sugar, and chili paste in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once it has dissolved, remove the pan from the heat. Add the remaining ingredients, and toss until the cucumbers are well coated with the vinegar mixture.
• Refrigerate the mixture in an airtight container or covered bowl for at least 12 hours before serving. The cucumbers will keep for 2 to 3 days, though they will be less crisp after the first day. Serve chilled or at room temperature.

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)

Steps:

• Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
• Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

HOT PICKLED CUCUMBER

Steps:

• Combine ingredients.
• Let pickle for about 1-2 hours (but why wait?).
• CAUTION!
• Only for picante lovers!

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.