Photo by Todd Selby
Recipe information
Yield
Makes about 2 cups; Serves 6
Ingredients
1 pound Persian or Kirby cucumbers, cut into 1/4-inch-thick coins
1/2 white onion, sliced (about 2/3 cup)
About 1 tablespoon kosher salt
1 garlic clove, minced
2 sprigs fresh dill, leaves picked and chopped, plus additional for garnish
1 1/2 teaspoons whole black peppercorns
1 1/2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1 cup distilled white vinegar
Preparation
Step 1
Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles—about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.
Step 2
The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.
Step 3
Drain off the vinegar and store the pickles, covered, in the fridge. They’ll last for a week. Add more chopped dill before serving.
From The Mission Chinese Food Cookbook © 2015 by Danny Bowien and Chris Ying. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission by HarperCollins Publishers.
