Salted Cucumber Flowers Recipe
Make Salted Cucumber Flowers Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prepare the cucumber flowers
Gently rinse the cucumber flowers under cold water. Pat dry with a clean towel. If any were trimmed from stems, trim where needed so the petals sit flat.
- 2
Make the salted brine
In a small bowl, combine 240 ml water, 80 ml rice vinegar, 2 tbs kosher salt, 1 tsp sugar, and 0.5 tsp dried chili flakes. Stir until the salt and sugar are fully dissolved.
- 3
Salt the flowers
Place the cucumber flowers in the brine. Let them steep for 12–15 minutes to lightly season and tint with the pickling liquid.
- 4
Dry and pat
Remove flowers from brine, gently pat dry with a clean cloth. Arrange on parchment to keep edges crisp.
- 5
Toast sesame seeds
In a small dry skillet over medium heat, toast 1 tbs sesame seeds until fragrant and lightly golden, about 2 minutes. Shake the pan to prevent burning.
- 6
Finish with aroma and serve
Toss the salted cucumber flowers with 1 tsp lemon zest and drizzle 1 tsp sesame oil. Scatter the toasted sesame seeds on top. Arrange on a platter and serve immediately as a delicate starter or garnish.
