Makes 2 cups
|1||cup rice wine vinegar|
|2||tablespoons soy sauce|
|2||tablespoons toasted sesame oil|
|Pinch of red pepper flakes (optional)|
|2||Kirby cucumbers, peeled, seeded, and sliced|
|1||small red onion, thinly sliced|
2. Add cucumbers and onion and toss to combine. Transfer to covered glass bowl or jar and refrigerate for up to 1 week.
Adapted from “Put ’Em Up: A Comprehensive Home Preserving Guide for the Creative Cook,’’ by Sherri Brooks Vinton
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