Marinated Cucumber with Orange Zest

05. December 2007 Pickles + Preserves 2

I’ve changed the name of this dish from Jean-Georges’ original recipe, Cucumber Marinated with Orange Peel, because I only used the orange zest to sprinkle on the dish before serving. What I kept was the marinating juice, Chinese-style. This was a great appetizer to another Jean-Georges recipe using fish.

1 cucumber, peeled, cut into strips
1 tbsp sugar
3 tbsp rice vinegar
1 tsp sesame oil
1 fresh Thai chile
orange zest
2 tsps salt

1. In a bowl, toss cucumber, salt and sugar, and let stand for 20 minutes.
2. Toss in the vinegar, sesame oil and rice vinegar, and marinate for another 30 minutes.
3. Sprinkle with orange zest before serving.

Related post/s:
Get your own copy of Asian Flavors of Jean-Georges
This was a great match with fish, Jean-Georges style

2 thoughts on “Marinated Cucumber with Orange Zest”

  • 1
    Ben on May 13, 2014

    It’s 2 TEASPOONS (tsp) of salt. Not 2 tbsp.

  • 2
    cia on May 29, 2014

    @Ben — The post has been edited to reflect the correction. Thanks.

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