Recipes Quick Cucumber Pickles (Khachori) Be the first to rate & review! These pickles are even tastier if you refrigerate them for 1 or 2 days.Plus: More Vegetable Recipes and Tips By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing. Food & Wine's Editorial Guidelines Updated on December 14, 2015 Print Rate It Share Share Tweet Pin Email 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 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 Rate it Print