Whilst you’re craving pickles, nothing else will do. Quick pickles can fulfill your cravings in a few minutes, then again regularly lack the flavour of their cooked-and-cooled cousins. For those who smash these cucumbers previous than pickling, which you should get probably the greatest of each and every worlds.
A classic Chinese side dish, smashed cucumber pickles absorb pickling liquid more easily than their traditional, sliced counterparts, and offer a great combination of flavors and textures.
Lay your cucumber on a sturdy cutting board and smash it with the flat side of a cleaver or other broad knife. Cut the smashed cucumber into chunks and salt it. Then let it drain for about ten minutes before adding your pickling liquid (in this case, rice vinegar, minced garlic, and sesame oil.) You can eat these on their own as a side dish, or toss them onto salads for a delicious hit of acidity.