I love cucumbers, especially with they are tossed in vinegar and spices. These Sweet and Sour Cucumbers are cut into thin noodles and combined with red onion, vinegar, sugar, and sesame seeds. You can also add some crushed red pepper flakes. I don’t like a lot of heat and omitted it, but did sprinkle a little over Chad’s serving. Evan did not like the cucumbers at all. He doesn’t really seem to be a fan of vinegar.
I like to use unseasoned rice vinegar, so I can control the amount of seasoning. Seasoned rice vinegar includes salt and sugar.
I sliced the cucumbers with a Messermeister Pro Touch Julienne Cutter, but you can also use a mandoline slicer set to 1/8 inch thick or carefully slice the cucumbers as thin as possible.
Toasting the sesame seeds helps to bring out their flavor. To toast on the stove, set a pan over medium heat. Add the sesame seeds and cook, stirring often, until fragrant and beginning to darken, 3-5 minutes. To toast in the oven, preheat oven to 325 degrees. Spread the sesame seeds in a single layer on a pan and bake until fragrant and beginning to darken, about 15 minutes. Store in an airtight container.
Sweet and Sour Cucumbers
Adapted from Just a Taste
2 medium cucumbers
3/4 cup unseasoned rice vinegar
1/4 cup water
2 1/2 teaspoons granulated sugar
1/2 cup diced red onion
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon toasted sesame seeds
Peel the cucumbers and julienne using a julienne blade or a mandoline on the 1/8 inch thick setting all the way to the core on each side. Place the cucumbers in a medium bowl.
In a small bowl, whisk together rice vinegar, water, and granulated sugar.
Toss the rice vinegar mixture, red onion, and red pepper flakes with the cucumbers. Cover and refrigerate for at least 2 hours. Stir occasionally to make sure the cucumbers are thoroughly coated.
Serve chilled with toasted sesame seeds.