Making refrigerator pickles
Recipe: Spiky cucumber salad
1/2 cup rice vinegar
1/4 cup olive oil
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
1 tablespoon sugar
1-1/2 teaspoons coarsely ground black pepper
1 teaspoon toasted sesame oil
1 teaspoon salt
1/4 teaspoon crushed red pepper
8 medium cucumbers
1. In a screw-top jar combine vinegar, olive oil, lemon peel and juice, ginger, sugar, black pepper, sesame oil, salt, and crushed red pepper. Close jar; shake well to combine. Set aside.
2. Cut cucumbers into bite-sized strips or sticks. Place cucumbers in a very large bowl. Drizzle dressing over cucumbers; toss to combine. Cover and refrigerate for at least 2 hours or up to 12 hours, tossing occasionally. Drain to serve. Makes 24 to 26 servings.
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