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- Ingredients
- Recipe
- Japanese cucumber2 unit(s)
- rice vinegar1/2 cup
- Sugar (or xylitol)50 g
- Salt1 teaspoon
- Black and white sesame to taste
- Wash the cucumber skin well under running water.
- With a very sharp knife, cut the cucumber into very thin slices (use a vegetable slicer if you prefer).
- Place the cucumber slices in a sieve, season with salt and mix well. Let it dehydrate for 30 minutes.
- In a pan, mix the vinegar with the sugar and bring to a low heat until it boils and the sugar dissolves. Turn off the heat and let cool.
- Wash the cucumber slices under running water to remove excess salt. Transfer the cucumber to a bowl and drizzle with the canning liquid.
- Cover and refrigerate for at least 12 hours to enjoy.
- At serving time, with a fork, remove the vegetables from the canned liquid, place in individual bowls and finish with the sesame.
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