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
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Total:
25 min
Prep:
5 min
Inactive:
20 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.

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