A great twist on an Asian-style pickle.
4 small (Lebanese or Persian) cucumbers
½ cup rice vinegar
1 tsp white sugar
½ tsp salt
2 tsp Jasmine Green Tea
2 tsp toasted sesame seeds, black and/or white, for service
Peel cucumbers zebra-style. Halve cucumbers and scrape out the seeds. Then slice each half thinly. add to a container with a lid.
In a saucepan, add rice vinegar, sugar and salt and heat gently to a simmer.
Add Jasmine Green Tea, stir, cover and leave to steep for 3-5 minutes, then strain over the cucumbers.
Cool then refrigerate until needed. Enjoy within 3-4 days.
Sprinkle with sesame seeds when you serve.