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Ingredients
- 4 x Kirby cucumbers - (abt 1 lb)
- 1 Tbsp. kosher salt
- 1 Tbsp. vegetable oil
- 1 med garlic clove peeled, crushed
- 1/2 tsp crushed red pepper flakes
- 1Â 1/2 Tbsp. dark Chinese or possibly Japanese sesame oil
- 1 c. rice vinegar
- 2/3 c. water
- 6 Tbsp. sugar
Directions
- Peel the cucumbers in alternating strips to make a striped pattern. Slice the cucumbers lengthwise, scoop out the seeds with a spoon, and throw away them. Cut on the bias into 1/2-inch-wide slices. Place the slices in a bowl and toss with 1 tsp. of the kosher salt. Set aside for 30 min.
- In a skillet, heat the vegetable oil with the garlic and pepper flakes for 1 minute. Drain the cucumbers of any liquid, add in to the oil, and stir-fry for 30 seconds. Add in the sesame oil, rice vinegar, water, sugar, and remaining salt. Bring the liquid to a boil to dissolve the sugar, that should take about 30 seconds. Pour the pickles and the liquid into a bowl to cold.
- When cold, marinate them overnight in the refrigerator. Serve the pickles at room temperature. They will keep, refrigerated, for 1 week.
- This recipe yields about 2 c..
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 467 | |
| Calories from Fat 120 | 26% |
| Total Fat 13.62g | 17% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 6995mg | 291% |
| Potassium 191mg | 5% |
| Total Carbs 78.76g | 21% |
| Dietary Fiber 0.1g | 0% |
| Sugars 76.57g | 51% |
| Protein 0.18g | 0% |
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