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Recipe by: Scott Goodfellow, Ann and Scott Goodfellow | from Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead DishesCookstr
Photo by: Joseph De Leo
You will find this unique dish will draw all kinds of compliments.
Score the cucumber peels by running the tines of a fork down them lengthwise. Cut the cucumbers in half lengthwise, remove and discard the seed, and thinly slice. Combine the cucumbers and salt in a medium bowl, mix well, and allow to sit for 5 minutes. Drain the cucumbers, squeeze out any excess liquid, and set aside.
In a small skillet over medium heat, toast the sesame seeds until lightly browned. Add the vinegar, sugar, and ginger, and bring to a boil pour the vinegar mixture over the cucumbers, and let it cool. Cover and refrigerate for 3 hours or up to 2 days.
Serve cold, like pickles!
Nutrients per serving (% daily value)