John Myers
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Pickled Balsamic Cucumber with Toasted Sesame
The perfect pickled balsamic cucumber with toasted sesame recipe with a picture and simple step-by-step instructions.
- 1 size Cucumber
- 20 g Sesame
- 25 g Cane sugar
- 100 ml Balsamic vinegar
- 100 ml Water
- 100 ml Salt and pepper
- 2 tablespoon Hot & sweet chili sauce
Prepare the cucumber
- Peel a large cucumber (mine was 450 grams) and cut into even slices
Toast the sesame seeds
- Gently toast the sesame seeds in a dry pan until the sesame seeds begin to “bounce” and take on a little color – then remove the sesame seeds from the pan
Prepare the caramel vinegar
- Melt the cane sugar in the same pan – pour the caramel with water and balsamic vinegar and simmer until the sugar has completely dissolved – season with chilli sauce, salt and pepper
completion
- Put the prepared cucumber slices in the caramel vinegar – cover and simmer gently for about 5 minutes (the cucumbers should still have a bit of bite afterwards) – then the cucumber pieces are quickly poured into clean glasses, the glasses are filled with the remaining vinegar from the pan and immediately closed – when all the cucumber pieces are well placed in the vinegar and the jars have created a perfect vacuum, they can be stored in the cellar for several months
many thanks to Fw-Commander
- the basis for this recipe were the Mongolian aperitif cucumbers from him …. have modified them a bit and now they are one of my favorites! the ingredients of my version are enough for 3 small glasses …
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