Quick Pickled Cucumbers

Serves 4 | Prep Time: 5 minutes | Cook Time: none

A great way to capture the peak flavors of cucumbers in the height of summer. If you don’t want to wait to make pickles this method gives you all the benefits of pickles with a lot less waiting time. Serve along side some nice roasted salmon or snack on them with some hummus.

Ingredients

1 1/2 pounds small cucumbers, like Persian
Kosher salt and freshly ground black pepper
3 garlic cloves, very thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons (30g) white wine vinegar
1 tablespoon chopped dill or parsley (or both)
Juice of 1 lime

Chef Tips

The summer months is the best time to find different variety of cucumbers. Look for lemon, Armenian, Japanese cucumbers. They’re truly unique and provide a different eating experience you can’t find when cucumbers are not in season.

Preparation

Step 1

Peel the cucumbers and cut them into spears. Place in a bowl and toss with salt and pepper. Add the garlic, red pepper flakes, and vinegar; toss well and allow to marinate for at least an hour, refrigerated.

Just before serving, add the chopped dill and lime juice. Toss and taste.