I found this recipe here.
I have been searching tirelessly for new recipes to use all the cucumbers I’ve gotten this year from the garden. Talking to other locals, I have found out everyone is having a good year for cucumbers, so naturally all ingredients to make dill pickles are sold out withing a 20 mile radius. As a result, I’m stepping out of my comfort zone and making new recipes. This recipe had lots of great comments, as you’ll see if you look at the original post. I have had to make alterations to the recipe, such as excluding sesame seeds and substituting in white wine vinegar, since I do not have rice wine vinegar. With the substitute, I had to dilute the mixture a bit. This recipe makes lots of marinade, so cut as many cucumbers as you need to serve or you think you can eat. I probably wouldn’t add more than 3, maybe 4 cups of cucumbers before doubling the marinade.
What You Will Need
- 2 Medium Cucumbers (4 small homegrown cucumbers)
- 1/4 cup White wine vinegar
- 1 Tbsp Water
- 1 Tbsp Soy sauce
- 1 tsp Sesame oil
- Salt and Pepper
- Covered Mixing Bowl, Cutting board, and Knife
- Peel you cucumbers, cut in half length wise, cored, then sliced into half-moons. Add to mixing bowl. Add pinch of salt and fresh pepper.
- Add remaining ingredients and mix together. Let sit for at least 30 minutes before serving.