Smashed Cucumbers with Ginger               

 tags (edit): Saveur magazine Easy @Vogel @Try Soon! Side Dish  

 

This easily made pickle is a great side dish for both Asian and Western courses.

Ingredients

4 each Kirby cucumbers
2 teaspoons Kosher Salt
1 piece Ginger fresh
1 tablespoon Sugar
1 1/2 teaspoons Rice wine vinegar
1 teaspoon Sesame Oil
2 cloves Garlic roughly chopped
 

Instructions
 Cut cucumbers into irregular chunks about 2-inches long and 1/4-inch thick. Transfer cucumber slices to a medium bowl, sprinkle with kosher salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.

Meanwhile, julienne a 1-inch piece of fresh peeled ginger, transfer to a medium bowl and set aside.

Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel. Add cucumbers to the bowl of ginger along with sugar, rice wine vinegar, sesame oil, and roughly chopped garlic. Toss to combine and season with kosher salt to taste.

Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.

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Yields: 4 Servings
     Saveur magazine, no. 113, page 36

 notes: 

Cuisine:   Asian

Main Ingredient:   Cucumber