quick pickles
Ingredients:
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
Directions:
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.