These Marinated Sesame Cucumbers are light, crunchy, and the perfect topping on an Asian Noodle Salad! Sesame oil, rice wine vinegar, and Aminos season these simple refrigerator pickles.
I featured the recipe for these Marinated Sesame Cucumbers in my February Kitchen Memoirs story about my dear friend, Kaylee. These “quick pickles” are perfect on top of an Asian Noodle Salad, tossed in to a veggie wrap, or eaten directly from the jar.
The Recipes
I also featured recipes for Kaylee’s Asian Noodle Salad and Tofu & Shiitake Lettuce Wraps with Perfect Peanut Sauce.
Both are recipes you’ll want to make again and again!
Read More!
Kitchen Memoirs is a series of stories about the people in my life who have inspired me most in the kitchen. Check out my Stories page to read more!
Marinated Sesame Cucumbers
Ingredients
- 1/2 English cucumber thinly sliced or cut in to matchsticks
- 1 tsp Aminos
- 2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- White Vinegar
- Sesame seeds,
- salt
Instructions
- Put prepared cucumbers in a pint mason jar.
- Top with aminos, rice wine vinegar, and sesame oil. Add enough white vinegar to the jar, leaving 1 inch at the top. Top off with water, add a pinch of both sesame seeds and salt.
- Place cap on top, shake thoroughly to combine. Allow to marinate at least 30 minutes, although cucumbers keep in the refrigerator up to 1 week.