Link: theguardian.com
Serves: - 261 +
Ingredients
130½ long cucumber 261 cloves garlic, pressed 195¾ tbsp black vinegar 261 tsp light soy sauce 130½ tbsp tahini 130½ tsp sesame oil 130½ pinch sugar 130½ tbsp sichuan chilli oil
Method
Peel cucumber leaving alternating stripes Cut cucumber in half Quarter each half lengthways Scoop out seeds Bruise cucumber Slice into inch-thick pieces Whisk remaining ingredients into a sauce Toss cucumbers in sauce and serve with chili oil
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