Ingredients:
- 3 sliced Japanese cucumbers
- ¼ cup liquid brown sugar
- 2 tablespoons of demerara sugar
- ½ cup apple cider vinegar
- 2 tablespoons of salt
- Sesame to taste to decorate
- 300ml of water
Method of preparation:
- In a pan, boil the water, salt, sugar and vinegar.
- Pour the liquid over the cucumbers, which must be in a deep pot. Cover and let rest for an hour. Mix again and let it rest for 1 week. Store in the refrigerator at all times.
- When ready to serve, remove from the liquid and decorate with toasted sesame seeds.
Recipe developed by Alê Luglio and team.
