These guys are ready-to-eat in less than 30 minutes--that's a speedy pickle. A bit spicy, and served icy cold, they are equally at home with Asian-inspired grilled meats or Southern barbecue (or fried chicken!). We peel garden cukes because the skin can be a little tough--but you don't need to peel Kirby or hothouse varieties. And if you have some on hand, stir a little sugar into the dressing to play off the heat of the red pepper.
Recipe courtesy of Food Network Kitchen
Total:
25 min
Active:
5 min
Yield:
2 to 3 cups
Level:
Easy

Ingredients

Directions

If using garden cucumbers, peel them. Cut the cucumbers into 1/4-inch-thick slices. Put the slices in a colander over a bowl or in the sink, rub them with the salt and let sit for 10 minutes.

Meanwhile, smash and then mince the garlic and put it in a medium bowl. Stir in the vinegar, sesame oil and, pepper flakes and sugar if using.

Toss the cucumbers with the dressing. Put the bowl in the freezer for 10 minutes before eating--the pickles are best when super cold. To serve, use a slotted spoon to transfer them to a serving bowl.

The Sixth ingredient. A little bit of sugar, added in with the vinegar.

IDEAS YOU'LL LOVE

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Garlic Shrimp Scampi

Recipe courtesy of Juan-Carlos Cruz

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Pickled Beets

Recipe courtesy of Alton Brown

Quick Pickles

Recipe courtesy of Rachael Ray

Sesame Soba Noodles

Recipe courtesy of Rachael Ray

Simple Sesame Noodles

Recipe courtesy of Ree Drummond

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking