My F&W
quick save (...)

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
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.