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6 servings
suggest servings
| 3 | pounds | pickling cucumbers | peeled |
| 1 | medium | onion | peeled |
| 1 | tablespoon | kosher salt | plus..., 1 ts kosher salt |
| 3 1/2 | tablespoons | lemon juice | |
| 1/4 | teaspoon | cayenne pepper | or more |
| 2 | tablespoons | sesame seeds | crushed, roasted |
| 1 1/2 | tablespoons | sesame oil |
Cut the cucumbers and onion into very fine slices (a food processor may be used for this).
Sprinkle with salt, mix well, and set aside in a bowl for an hour.
Drain all the accumulated liquid and discard.
Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil.
Mix well, cover, and refrigerate. Serve cold or at room temperature.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1164mg | 48% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 9% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...
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