Vietnamese Ginger-Spiced Cucumber Snake (4-6)
1 lb. European cucumber
3/4 tsp. salt
1 tsp. oil
1 tsp. sesame oil
1 minced garlic clove
1 1/2” piece gingerroot, minced
1/3 c. sugar
1/3 c. white vinegar
Rest cucumber against a wooden spoon handle. Cut on an angle every 1/4”, stopping at handle. Turn cucumber over and repeat. Sprinkle with salt. Wrap in a towel. Chill 3-24 hours. Heat next 2 together Add next 2 and stir 1 min. Add remaining and bring to a boil. Stir until reduced to 1/3 c., about 3 min. Can be chilled up to 24 hours and reheated. Arrange cucumber on a serving platter, opening slightly. Pour hot syrup over.
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1 lb. European cucumber
3/4 tsp. salt
1 tsp. oil
1 tsp. sesame oil
1 minced garlic clove
1 1/2” piece gingerroot, minced
1/3 c. sugar
1/3 c. white vinegar
Rest cucumber against a wooden spoon handle. Cut on an angle every 1/4”, stopping at handle. Turn cucumber over and repeat. Sprinkle with salt. Wrap in a towel. Chill 3-24 hours. Heat next 2 together Add next 2 and stir 1 min. Add remaining and bring to a boil. Stir until reduced to 1/3 c., about 3 min. Can be chilled up to 24 hours and reheated. Arrange cucumber on a serving platter, opening slightly. Pour hot syrup over.
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