Quick Cucumber Pickles (Khachori)
- SERVINGS: 6
These pickles are even tastier if you refrigerate them for 1 or 2 days.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.