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Serves : 6

These pickles are even tastier if you refrigerate them for 1 or 2 days. Plus: More Vegetable Recipes and Tips

How to Make It


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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