Homemade Spicy Pickles By: Gaby Dalkin

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Ingredients:
  • 1 pound Persian cucumbers sliced ½ in thick
  • 1 rounded tablespoon kosher salt
  • 2-4 cloves garlic sliced thin or minced
  • 1 tablespoon grated fresh ginger
  • 6 green onions chopped
  • 5 tablespoons rice vinegar
  • 1 jalapeno sliced thin seeds removed for less spice.
  • 1 tablespoon honey
  • 1 teaspoon low sodium soy sauce
  • 1/2 teaspoon sesame oil

Directions:
  1. Place cut cucumbers in a colander set over a bowl, sprinkle with kosher salt and give a quick toss to make sure it’s evenly coated. Let sit 30 minutes.
  2. Rinse cucumber under running water, remove excess water by placing cucumbers on a towel to blot dry.
  3. In a mixing bowl, combine cucumbers and remaining ingredients. Stir to coat. Cover and refrigerate for at least 4 hours or overnight.

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