Spicy Cucumber Pickles

  4   15 mins*

INGREDIENTS

2 cucumbers Cucumber
2 pinches Salt
1 sheet 2cm x 2cm Dried kombu sheet
¼ chilli Red chilli, julienned
2 tsp Soy sauce
2 tsp Sugar
1 tsp Ginger, peeled and finely chopped
2 tsp Rice vinegar
1 tsp Roasted white sesame seeds
to garnish S&B Crunchy Garlic with Chilli Oil Mild

METHOD

1. Cut the cucumbers in half lengthways and scoop out the seeds with a spoon. Use the side of your knife to press the cucumber lightly to crush it, then cut into bite-size pieces.

2. Place the cucumber pieces in a bowl, add salt, and massage with your hands until evenly coated. Leave for 5 minutes. Rinse with cold water to remove excess salt and drain well.

3. In a bowl, combine the cucumber, kombu, red chilli, soy sauce, sugar, ginger, and rice vinegar. Mix well and refrigerate overnight.

4. Before serving, add roasted white sesame seeds and S&B Crunchy Garlic with Chilli Oil Mild. Mix gently.

*Note: Allow overnight refrigeration.