This is a great side dish to complement any heavy foods. Picking out the type of cucumbers to use is probably the most difficult part of this dish (i.e. it’s super easy). The below picture is what I used for this recipe, but you can substitute with any variety of small cucumbers such as Persian cucumbers. I would avoid American cucumbers because the skin is too tough.

Vinegar Marinated Cucumbers

Serves 6

Ingredients:

Cucumbers –  18 Sweet Mini Cucumbers (about 42 oz or 3 packs)
Garlic – 6 cloves, minced
Seasoned Rice Vinegar  (if you do not have seasoned vinegar, user regular rice vinegar and season with salt and sugar to taste)
Sesame Oil – 2 to 3 tablespoons
(optional) Tomatoes – 3 to 4 vine tomatoes
(optional) Cilantro

Directions:

1. Chop cucumbers and (optional) tomatoes into bit size pieces.
2. In a container, mix in minced garlic, cucumbers and tomatoes. Cover with vinegar so that half of the cucumbers are submerged. Top with sesame oil. (You do not need to cover the cucumbers entirely because water comes out of the cucumbers. Some restaurants actually smashes the cucumbers before marinating it to get the water out for more intense flavors.)
3. Let marinate a few hours or overnight. Toss every few hours.
4. Garnish with chopped cilantro and serve.