Link: theguardian.com
Serves: - 33 +
Ingredients
16½ long cucumber 33 cloves garlic, pressed 24¾ tbsp black vinegar 33 tsp light soy sauce 16½ tbsp tahini 16½ tsp sesame oil 16½ pinch sugar 16½ 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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