These guys are ready-to-eat in less than 30 minutes–that’s a speedy pickle. A bit spicy, and served icy cold, they are equally at home with Asian-inspired grilled meats or Southern barbecue (or fried chicken!). We peel garden cukes because the skin can be a little tough–but you don’t need to peel Kirby or hothouse varieties. And if you have some on hand, stir a little sugar into the dressing to play off the heat of the red pepper.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Yield: | 2 to 3 cups |
Ingredients
- 1 pound garden, English (hothouse) or Kirby cucumbers
- 2 teaspoons kosher salt
- 2 cloves garlic
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sugar
Instructions
- If using garden cucumbers, peel them. Cut the cucumbers into 1/4-inch-thick slices. Put the slices in a colander over a bowl or in the sink, rub them with the salt and let sit for 10 minutes.
- Meanwhile, smash and then mince the garlic and put it in a medium bowl. Stir in the vinegar, sesame oil and, pepper flakes and sugar if using.
- Toss the cucumbers with the dressing. Put the bowl in the freezer for 10 minutes before eating–the pickles are best when super cold. To serve, use a slotted spoon to transfer them to a serving bowl.
- The Sixth ingredient. A little bit of sugar, added in with the vinegar.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 83 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 581 mg |
| Serving Size | 1 of 2 servings |
| Calories | 83 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 581 mg |