Best Lightning Fast Garlic Sesame Pickles Recipes

Refrigerator Garlic Pickles image

Provided by a Couple Cooks

Categories Snack

Time P1DT10m

Number Of Ingredients 9

1 quart mason jar with lid
12 ounces of kirby cucumbers (about 6 small cucumbers)
3 cloves garlic
8 sprigs fresh dill
1 tablespoon coriander seeds
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2/3 cup white vinegar
1 cup water

Steps:

Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won't stick around that long in our house).

Quick-Pickled Sesame Cucumbers image

Provided by Martha Stewart

Time 45m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
2 tablespoons coarse salt
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
2 tablespoons lightly toasted sesame seeds
1 tablespoon gochugaru (Korean hot red-pepper powder)

Steps:

Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.