Prep Time: 20 minutes
Waiting Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 1 to 1 1/2 cups
- 1 lb. kirby cucumbers or hothouse or English cucumber
- 1 1/2 tsp. kosher salt
- 1 small clove garlic, minced (optional)
- 1 Tbsp. red chile flakes
- 1 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 2-3 tsp. sugar
- 1 tsp. toasted sesame seeds (optional)
- Chop kirby cucumbers into 1/2-inch pieces. If using hothouse or English cucumbers, halve them lengthwise and scoop out the seeds before cutting the halves in half lengthwise and then cutting into about 1/2-inch pieces. (Not sure which cucumber is which? Check out this Guide to Cucumber Varieties.)
- Set the chopped cucumbers in a colander set over a large bowl. Sprinkle the cucumbers with the salt and toss them gently to combine. Let the cucumbers sit for 30 to 60 minutes.
- The salt will draw water out of the cucumbers. After they've sit, squeeze them firmly to get even more water out of them. Lay them on a clean kitchen towel or rolls of paper towels and roll up tightly to squeeze even more water out of the cucumbers.
- Put the cucumbers in a medium bowl, add the garlic, if you're using it, pepper flakes, rice vinegar, sesame oil, and sugar. Toss everything to combine thoroughly. Add the sesame seeds, if you want to use them, and toss to combine them too.
- Cover and chill the pickles for 30 to 60 minutes and up to a week.
If you like unusual pickles, you might also like these Zuni-Style Zucchini Pickles.