Sesame Salt Pickles

Not all pickles are sour.  For instance, there are a large number of Asian pickles that are simply thinly sliced vegetables tossed with salt and allowed to sit for a while to pull out water, with the brine being later drained and the vegetables being tossed with a dressing. 

In this simple recipe, adapted from one presented in Lucy Norris’ 2003 Pickled (ISBN 978-1584793007), salted cucumber slices are dressed in a sesame/garlic dressing to make a fresh condiment that is perfect when served with spicy Szechwan fare.  The original recipe was shared by Jacqueline Newman editor of Flavor & Fortune, a Chinese food magazine published by the Institute for the Advancement of Science and Art of Chinese Cuisine. 

1 English cucumber (about 1 pound) cut in half lengthwise and very thinly (~1/16”) sliced
2 tablespoons Chinese sesame paste mixed with 2 tablespoons of iced black tea
½ teaspoon sea salt
1 tablespoon roasted sesame seeds
5-8 Szechwan peppercorns, roasted and crushed
1 clove garlic, crushed
1 teaspoon dark sesame oil
½ teaspoon hot sesame oil
1 tablespoon chopped cilantro

Make dressing by mixing together the sesame/iced tea paste, salt, sesame seeds, Szechuan peppercorns, garlic, dark sesame and hot sesame oils.  Toss with the cucumber slices, cover and refigerate for 2 hours.  Drain for 5 minutes to remove any accumulated liquid released by the cucumbers.  You'll also lose some dressing but don't worry, that's fine.  Transfer to a serving bowl and garnish with the cilantro.    Serve immediately.

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