John Myers
Mongolian Aperitif Cucumber (hot and Sweet)
The perfect mongolian aperitif cucumber (hot and sweet) recipe with a picture and simple step-by-step instructions.
- 1 kl. Cucumber fresh
- 1 tbsp Toasted sesame seeds
- 2 tbsp Sugar
- 50 ml Herb vinegar
- 50 ml Water
- 1 tsp Chili Sauce (Sambal Oelek)
- 0,25 tsp Salt
- Quarter the cucumber, then cut lengthways into slices, cut again lengthways into sticks (sticks about 5cm long and 4mm thick). If you use finely pitted cucumbers, you can leave the kernels as they wish. However, it is advisable to remove large quantities in stock.
- Briefly toast the sesame seeds in a pan, remove.
- Melt the sugar in the same pan, brown lightly. Add the water and vinegar and bring to the boil.
- Add the sambal, salt, cucumber sticks and the sesame seeds, cover and simmer for about 5 minutes.
- Serve chilled as an aperitif, aperitif or as a side dish. WARNING: Danger of addiction! ;-))))
- Durability: Opinions differ ;-). At Evelin, the shelf life is less than a week because of premature gnawing ;-)). Experiences from others: “If you fill the hot twist off glasses, they last at least 1/2 year, otherwise wake up, 30 min at 75 °, then 1 year.”
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