Quick Cucumber Pickles (Khachori)

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

Plus: More Vegetable Recipes and Tips

  • Servings: 6
KEY: Spring, Summer, Pickling, Asian, Korean, Side Dishes, Basic/Easy, Make Ahead, Vegetarian

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Ingredients

  • 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

How to make this recipe

  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
Contributed By Published April 2000

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