Hot Sesame Pickled Cucumbers
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: Makes 2 cups, enough for 12 tacos
- 1⁄4 cup unseasoned rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Korean red chili paste (gochujang)
- 1 teaspoon salt
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 6 Persian or small Kirby cucumbers, cut into 1⁄8-inch-thick rounds
- 1 clove garlic, thinly sliced
- 1 green onion, thinly sliced on a diagonal
Combine the vinegar, sugar, and chili paste in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once it has dissolved, remove the pan from the heat. Add the remaining ingredients, and toss until the cucumbers are well coated with the vinegar mixture.
Refrigerate the mixture in an airtight container or covered bowl for at least 12 hours before serving. The cucumbers will keep for 2 to 3 days, though they will be less crisp after the first day. Serve chilled or at room temperature.