Recipe courtesy of Cooking Channel

Lightning Fast Garlic Sesame Pickles

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
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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

  1. 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. 
  2. 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.