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.
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
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.
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