Lightly Pickled Sesame Cucumbers
These lightly pickled cucumbers reflect the principles of moderation that Buddhist monks typically adhere to in that the flavours are not overpowering and the pickling process is simple and fast. These refreshing pickles frequently accompany meals at Buddhist temples in China, where they are appreciated for their bright and tangy flavour and crunchy texture.
Ingredients
- 2 cucumbers
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon brown sugar
- 1⁄2 teaspoon salt
- Red pepper flakes (optional)
- Sesame seeds, for garnish
Image credits: © Waterbury Publications
Eat Like A Monk - a plant-based guide to conscious cooking & mindful eating by Jody Eddy, published by Insight Editions (rrp £27.99)
Method
- Cut the ends off of each cucumber.
- Quarter each cucumber lengthwise and then cut each of these pieces in half horizontally (repeat the process once more if you prefer smaller pickles).
- Nunc scelerisque viverra mauris in aliquam sem fringilla ut morbi
- In a large bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, salt, and red pepper flakes to taste, if using. Whisk until the sugar is dissolved.
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