from
John Ash
2
pounds English cucumbers
2 teaspoons sea or Kosher salt for sprinkling over cucumbers
⅔ cup unseasoned rice vinegar
⅔ cup sugar
1 tablespoon grated fresh ginger
salt and a pinch or two of cayenne pepper, to taste
Peel and cut the cucumbers in half lengthwise. Scoop
out the seeds with a teaspoon. Cut the cucumber into paper-thin slices,
sprinkle with salt and toss. Let sit for 15 minutes. Rinse, drain, and gently
squeeze out the excess water.
Whisk together rice vinegar, sugar, ginger, salt, and cayenne and mix into
cucumbers. Cover and refrigerate for at least 30 minutes before serving.
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