Instructions: Peel the cucumbers in alternating strips to make a striped pattern. Slice the cucumbers lengthwise, scoop out the seeds with a spoon, and discard them. Cut on the bias into 1/2-inch-wide slices. Place the slices in a bowl and toss with 1 teaspoon of the kosher salt. Set aside for 30 minutes.

In a skillet, heat the vegetable oil with the garlic and pepper flakes for 1 minute. Drain the cucumbers of any liquid, add to the oil, and stir-fry for 30 seconds. Add the sesame oil, rice vinegar, water, sugar, and remaining salt. Bring the liquid to a boil to dissolve the sugar, which should take about 30 seconds. Pour the pickles and the liquid into a bowl to cool.

When cool, marinate them overnight in the refrigerator. Serve the pickles at room temperature. They will keep, refrigerated, for 1 week.

This recipe yields about 2 cups.

Yield: 2 cups

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