quick pickles

Categories: Veggies and Sides, Posted by Sandy Bergsten


2 persian cucumbers

¼ teaspoon kosher salt

2 scallions, whites and light green parts thinly sliced

2 teaspoons  rice vinegar

¼ teaspoon toasted sesame oil



Thinly slice the cucumbers, preferably with a mandolin slicer. Toss with ¼ teaspoon kosher salt, gently massage with your hands and place in a colander to dispel their liquid. Let drain for at least 15 minutes. Press gently on the cucumbers in to colander. 

Transfer to a bowl and toss with the thinly sliced scallions, two teaspoons of rice vinegar and ¼ teaspoon of sesame oil.  Taste and adjust seasoning if needed.

Place in an airtight container and refrigerate for up to three days.

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