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#Burmese Cucumber Pickle


  • 2 Large green cucumbers
  • 1/2 cup Malt vinegar
  • 2 cups Water
  • 1 t Salt
  • 1/4 t Peanut oil
  • 2 T Sesame oil
  • 8 cloves garlic, sliced
  • 1 Medium onion, finely sliced
  • 2 T Sesame seeds


  1. Peel the cucumber, halve lengthways and remove the seeds. Cut into strips of finger thickness, then cut strips into 5 cm pieces.
  2. Bring vinegar, water and salt to the boil, drop in cucumbers and boil just until they look transparent. Do not over cook. Drain immediately and leave to cool.
  3. Heat both oils together and fry the garlic until pale golden. Drain.
  4. Fry the onion until golden brown.
  5. Toast the sesame seeds in a dry frying pan, stirring constantly until they are evenly golden brown. Turn on to a plate to cool.
  6. When the oil is cold, dress the cucumbers with 3 tablespoons of the oil, mixing well with the fingers.
  7. Put into a small serving dish, add the onion, garlic and sesame seeds, and toss lightly.

Tags: vegetarian

Source: http://www.asianonlinerecipes.com/online_recipes/burma/cucumber-pickle.php

recipes/preserves/burmese_cucumber_pickle.txt · Last modified: 2017/12/19 19:42 by admin

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