Pickled Sweet And Sour Cucumbers - cooking recipe

Ingredients

2 telegraph cucumbers (about 600 gms)
3 teaspoons cooking salt
1/2 tablespoon caster sugar
1 tablespoon white wine vinegar
1 teaspoon chili oil (to taste)
sesame oil
toasted sesame seeds

Preparation

Remove the wax from the cucumber with a soft brush.
Halve the cucumbers lengthwise; remove and discard seeds.
Cut the flesh into 2 cm chunks, sprinkle with salt and leave for 45 minutes.
Transfer to drain in a colander for 10 minutes.
Combine the sugar, vinegar and chilli oil and cucumber.
Cover and refrigerate.
Serve within 2 days as the cucumbers will lose their colour and crispness.
When ready to serve, sprinkle with sesame oil and sesame seeds to taste.