Ginger-Marinated Cucumbers

Name: Ginger-Marinated Cucumbers
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 250 ml (1 tasse), environ
Ingredients: 4 Lebanese cucumbers, sliced into rounds 1/4 inch (5 mm) thick; 1 tsp salt; 1/4 cup (60 ml) rice vinegar; 1/4 cup (60 ml) water; 2 tbsp sugar; 2 slices fresh ginger, each 1/8 inch (3 mm) thick

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Preparation 10 min
Cooking 3 min
Marinating 15 min
Chilling 2 h
Makes 250 ml (1 tasse), environ

These marinated cucumbers from our chef Sébastien Beaudoin make the perfect side dish to any Asian-inspired meal, like our Korean-inspired fried chicken. To make them, just mix cucumber slices with a dressing made from rice vinegar, sugar and ginger. It's a recipe that can enhance any dish.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 Lebanese cucumbers, sliced into rounds 1/4 inch (5 mm) thick
- 1 tsp salt
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) water
- 2 tbsp sugar
- 2 slices fresh ginger, each 1/8 inch (3 mm) thick

Preparation

- In a bowl, combine the cucumbers and salt. Let marinate for 15 minutes. Drain the cucumbers, pressing lightly. Transfer the cucumbers to a 1 1/2-cup (375 ml) airtight container.
- In a small pot, bring the remaining ingredients to a boil until the sugar has dissolved.
- Pour the boiling marinade over the cucumbers. Let cool. Cover and refrigerate until completely chilled, about 2 hours. The marinated cucumbers will keep for 1 week in the refrigerator. Delicious served with Korean-Style Fried Chicken.

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Ginger-Marinated Cucumbers

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