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Quick Cucumber Pickles (Khachori)

  • 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

  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 Korean red chile (gocho karu)
  6. 1 garlic clove, minced
  7. 1 teaspoon finely grated fresh ginger
  8. 1/2 teaspoon sugar
  9. 2 teaspoons Asian sesame oil
  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
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