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

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  • 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 <a href="/recipes/sesame-salt">Sesame Salt</a>, 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

462571 recipes/quick-cucumber-pickles-khachori 2013-12-06T23:43:40+00:00 Anya von Bremzen spring|summer|pickling|asian|korean|side-dishes|6|basic-easy|make-ahead|vegetarian april-2000,fast pickle,khachori,quick pickle,cucumber pickle,Korean pickles,Anya von Bremzen recipes,quick-cucumber-pickles-khachori 462571

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