Sweet and sour cucumber skins from The Key to Chinese Cooking by Irene Kuo

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Notes about this recipe

  • GiselleMarie on September 05, 2021

    I’ve never before seen cucumber skins used as a side dish. My cucumbers had rather thick skins. “Marinating” them in the refrigerator for an overnight or two softened them somewhat, but they were still fairly crisp. This isn’t the greatest recipe in the world, but my natural frugality is satisfied by making a pretty good side dish from something I normally discard. I’ll probably make this again.

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