Pungent Cucumbers

Tassajara Recipe Book



1 cucumber, peeled, seeded, and cut in half rounds

2 tsp. soy sauce

½ red bell pepper, thinly sliced

¾ tsp. Szechwan peppercorns or black pepper

1 T. dark sesame oil

Mint or cilantro leaves (optional)

1 T. fresh ginger, grated


1 serrano chili, minced


2 T. red wine vinegar


1 T. sugar



Combine cucumber and red bell pepper.  Cover briefly with boiling water—for perhaps half a minute—and drain.  Heat oil with ginger and chili, then remove from the heat, and combine with the vinegar, sugar, soy sauce, and pepper.  Toss with the cucumbers and red peppers.  Serve immediately or let marinate for up to six hours.  Serve at room temperature, garnished with the mint or cilantro leaves, if using them. Serves 4-6.