Pickles and preserves
In this quick Chinese-style recipe, cucumbers are lightly roasted in an air fryer and tossed with a garlic, soy, and rice vinegar marinade. Serve them the same day without a long wait. Roasting gives them a smoky flavor unlike traditional boiling methods.
Cut the cucumber into large pieces and lightly smash them with the flat side of a knife so the marinade can penetrate faster.
Arrange the cucumber pieces in a single layer in the air fryer basket and roast at 200°C / 390°F for 8 minutes, until lightly browned. If you do not have an air fryer, roast them for a similar amount of time in an oven preheated to 200°C / 390°F using the broil setting.
Mix the crushed garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes to make the marinade.
Toss the warm cucumbers with the marinade and sprinkle with sesame seeds. Let rest for at least 15 minutes, then serve.
Arrange the cucumbers in a single layer in the air fryer; overlapping them will prevent even roasting. If you do not have an air fryer, roast them for a similar amount of time in an oven preheated to 200°C / 390°F using the broil setting. Allergens: contains soy and sesame. Additional allergen check: check the product label for a gluten statement on soy sauce, as ingredients may vary by product.
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