Pickled Sweet And Sour Cucumbers

1. 1

   Remove the wax from the cucumber with a soft brush.

2. 2

   Halve the cucumbers lengthwise; remove and discard seeds.

3. 3

   Cut the flesh into 2 cm chunks, sprinkle with salt and leave for 45 minutes.

4. 4

   Transfer to drain in a colander for 10 minutes.

5. 5

   Combine the sugar, vinegar and chilli oil and cucumber.

6. 6

   Cover and refrigerate.

7. 7

   Serve within 2 days as the cucumbers will lose their colour and crispness.

8. 8

   When ready to serve, sprinkle with sesame oil and sesame seeds to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.