Quick Cucumber Pickles (Khachori)

• Recipe by Anya von Bremzen

These pickles are even tastier if you refrigerate them for 1 or 2 days.

Ingredients

1. 3 medium Kirby cucumbers, 1 peeled
2. 1/2 teaspoon coarse salt
3. 2 teaspoons Sesame Salt
4. 2 scallion greens, cut into 2-inch matchsticks
5. 1 teaspoon coarsely ground
6. Korean red chile (gocho karu)
7. 1 garlic clove, minced
8. 1 teaspoon finely grated fresh ginger
9. 1/2 teaspoon sugar
10. 2 teaspoons Asian sesame oil

Directions

1. Slice all 3 cucumbers crosswise 1/4 inch thick. In a bowl, toss the slices with the salt and let stand for 1 hour. Pat dry with paper towels. Add the Sesame Salt, scallions, red chile, garlic, ginger and sugar, toss and let stand for 30 minutes. Toss with the sesame oil and serve.