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Quick Cucumber Pickles (Khachori)

Contributed by Anya von Bremzen

SERVINGS: 6

•BASIC-EASY
•MAKE-AHEAD
•VEGETARIAN

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

Plus: More Vegetable Recipes and Tips

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

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

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