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Recipes for Health

Credit…Andrew Scrivani for The New York Times

These aren’t like any cucumber pickles I’ve ever tasted. The cucumbers are marinated in seasoned rice vinegar with a small amount of sesame oil. They’re great on sandwiches or with cottage cheese, and go well with fish and with Asian dishes.

1 long European style cucumber, or 3 or 4 Persian cucumbers, or 2 regular cucumbers


1/3 cup seasoned rice vinegar

1 teaspoon dark sesame oil

Pinch of hot red pepper flakes (optional)

1. If you cannot find unwaxed cucumbers, peel them. Slice thin, and toss in a colander with about 1/4 teaspoon salt. Place in the sink, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Place the cucumbers in a bowl, and toss with the vinegar, sesame oil and pepper flakes (if using). Refrigerate for 15 minutes or longer before serving.

Yield: Serves four.

Advance preparation: The marinated cucumbers will keep for several days in the refrigerator.

Martha Rose Shulman can be reached at

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