Things You'll Need:
- 1 English hothouse cucumber
- 1 tbsp. kosher salt
- 2 tbsp. white wine vinegar
- 2 tbsp. caster sugar
- 1 tsp. cracked black pepper
- 1/8 tsp. toasted sesame seeds
- Crème fraiche
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Step 1
Peel and thinly slice the hothouse cucumbers. Place the slices in a large bowl and sprinkle them with kosher salt. Place a small bowl or cup containing a kitchen weight or heavy, clean object like a full mayonnaise jar on top of the slices. Leave for one hour to remove excess moisture from the cucumber slices.
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Step 2
Mix the vinegar, sugar and cracked black pepper in a small bowl. Taste and add more vinegar if necessary. If the mixture is too bitter, you can add regular table sugar to taste.
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Step 3
Remove the salted cucumber from the bowl and squeeze out as much moisture as possible with your hands. Toss the sliced cucumbers with the vinegar mixture and let marinate, covered in the refrigerator, for 50-60 minutes.
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Step 4
Place the marinated cucumber slices in a strainer for five to seven minutes so that excess moisture and dressing can drip out. Transfer the cucumber salad to a large serving platter and top with the toasted sesame seeds. Serve cold with crème fraiche on the side.
