Quick and Spicy Cucumber Pickle

1. 1

   Place the cucumbers in a mixing bowl and sprinkle with the salt, tossing well to combine.

2. 2

   Gently massage the salt into the cucumbers for about 1 minute and set aside.

3. 3

   Combine the vinegar, bonito flakes, and sugar in a small saucepan and bring just to a simmer over medium-high heat, stirring to dissolve the sugar.

4. 4

   Cool the mixture quickly by placing the pan in a bowl filled with ice.

5. 5

   Set aside.

6. 6

   Transfer the cucumbers to a small glass or ceramic dish, discarding any liquid left behind in the bowl.

7. 7

   Pour the vinegar mixture over the cucumbers and marinate them in the refrigerator for at least 2 hours, turning the pieces over once or twice.

8. 8

   To serve, lift the cucumbers from the marinade, briefly shaking the slices to remove any excess liquid.

9. 9

   Place the cucumbers on small serving plates, overlapping the slices in an attractive pattern (a small circle works nicely).

10. 10

    Top the cucumbers with a bit of sliced scallion and a light drizzle of chile-sesame oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.