Quick Cucumber Pickles (Khachori)

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

Yield:
6

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

Directions

  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

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