Chile-Garlic Cucumbers

Name: Chile-Garlic Cucumbers
Yield: Makes about 2½ cups
Ingredients: 4 Persian cucumbers, halved, thinly sliced on a diagonal; Kosher salt; 1 serrano chile, thinly sliced; 1 garlic clove, finely grated; ½ cup unseasoned rice vinegar; 1 Tbsp. honey

Kat BoytsovaMakes about 2½ cupsSource

condiment cucumber easy snack starter dairy-free nut-free vegetarian gluten-free healthyish pickle and preserve

Ingredients

4 Persian cucumbers, halved, thinly sliced on a diagonal

Kosher salt

1 serrano chile, thinly sliced

1 garlic clove, finely grated

½ cup unseasoned rice vinegar

1 Tbsp. honey

Method

Toss cucumbers and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until cucumbers release some liquid and begin to soften, about 15 minutes.

Meanwhile, whisk chile, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the cucumbers.

Squeeze as much liquid from cucumbers as possible and add to vinegar mixture. Toss to coat. Let sit at least 30 minutes before serving. Do Ahead: Cucumbers can be marinated 1 week ahead. Cover and chill. Head this way for more of our best cucumber recipes →