Several experiences have culminated in this pickle, which I originally created to accompany some torched kingfish. As a vegetarian condiment, try using it to top one of the pulse recipes in chapter 2 — or a salad made of Paneer and chickpeas, tossed with the dressing from the Bhutanese red rice salad. It’s very important to use a pure, unadulterated green tea here, one that is infused with pure jasmine flowers, with no chemical or pesticide residues.
Peel the cucumbers, leaving alternating green stripes. Slice the cucumbers in half lengthways and scrape the seeds out with a spoon, discarding the seeds.
Using a food processor or sharp knife, very thinly slice the cucumbers, then place in a double layer of paper towel and squeeze gently to remove the excess moisture. Set aside.
In a saucepan, combine the vinegar, tea leaves, sugar and salt and heat gently, stirring to dissolve the sugar and salt. Cover and leave to steep for 5 minutes, then strain the tea leaves out.
Add the cucumber and sesame seeds, tossing well to combine. Serve immediately.
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