Gingered Cucumbers

1. 1

   Now

2. 2

   Score the cucumber peels by running the tines of a fork down them lengthwise.

3. 3

   Cut the cucumbers in half lengthwise, remove and discard the seed, and thinly slice.

4. 4

   Combine the cucumbers and salt in a medium bowl, mix well, and allow to sit for 5 minutes.

5. 5

   Drain the cucumbers, squeeze out any excess liquid, and set aside.

6. 6

   In a small skillet over medium heat, toast the sesame seeds until lightly browned.

7. 7

   Add the vinegar, sugar, and ginger, and bring to a boil pour the vinegar mixture over the cucumbers, and let it cool.

8. 8

   Cover and refrigerate for 3 hours or up to 2 days.

9. 9

   Later

10. 10

    Serve cold, like pickles!

* Per serving · 4 servings · Values may vary.

No additional tips available.