1 lb small (Persian) cucumbers (OR 1 or 1.5 hothouse cukes)
3 large garlic cloves
3/4 cup sushi vinegar*
1 1/2 teaspoon dark sesame oil
1 1/2 teaspoon salt
Rinse the cucumbers then slice them into thin slices. Place the cucumber slices in an airtight container. In a small bowl, mix the sesame oil, the vinegar and the salt. Finely chop the garlic
Now add the chopped garlic to the vinegar mixture, mix well then spread across the cucumber slices, making sure that all cucumber slice surfaces are coated.
Cover and refrigerate overnight. You can come back and stir them about and try tasting them from time to time but they really won’t be at their best till they’ve been able to sit overnight.
* I use my own lower-carb version:
1/2 c. rice vinegar (white vinegar in a pinch)
3-4 T sugar or splenda
(the 1.5 t. salt in the original recipe is salt enough for me... though sushi vinegar is salted, I don't add anymore here)
