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.
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Meanwhile, smash and then mince the garlic and put it in a medium bowl. Stir in the vinegar, sesame oil and red pepper flakes.
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