Liang Pan Huang Kua
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ginger root/Fresh||2 Teaspoon, minced|
|Sesame seeds||2 Teaspoon|
Wash cucumbers and pare lengthwise in 1/4 to 1/2 inch strips, leaving every other strip of green skin on.
Cut into halves lengthwise, remove seeds, and slice thinly.
Put in bowl and add salt.
Mix well and let stand for 1 hour.
Put in cloth and squeeze out excess moisture.
Mix remaining ingredients and bring to boil.
Pour over cucumbers and chill.