Lightning Fast Garlic Sesame Pickles

Name: Lightning Fast Garlic Sesame Pickles
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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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

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

Directions

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 red pepper flakes.
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.