Link: theguardian.com
Serves: - 65 +
Ingredients
32½ long cucumber 65 cloves garlic, pressed 48¾ tbsp black vinegar 65 tsp light soy sauce 32½ tbsp tahini 32½ tsp sesame oil 32½ pinch sugar 32½ 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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