(Karoline Boehm Goodnick for The Boston Globe)
LET’S EAT
Serves 6
Some pickles, like this one, are instant. Slice the cukes, let them sit briefly with salt and sugar, then add the flavorings. In this case, that means soy sauce, rice vinegar, and sesame seeds.
| 6 | pickling cukes, unpeeled and thinly sliced |
| Salt, to taste | |
| 1 | teaspoon granulated sugar |
| 1/4 | teaspoon crushed red pepper |
| 2 | tablespoons soy sauce |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon toasted sesame seeds |
| 2 | teaspoons toasted sesame oil |
1. In a large bowl, layer the cucumber, salt, sugar, and crushed red pepper. Set aside for 15 minutes, tossing occasionally.
2. Add the soy sauce, rice vinegar, sesame seeds, and sesame oil. Toss again. Taste for seasoning and add more salt or red pepper, if you like. Tony Rosenfeld
© Copyright 2011 Globe Newspaper Company.
