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Asian-Inspired Quick Pickles


  • 5-6 kirby pickling cucumbers, each cut into six spears
  • 1 chili pepper
  • 1 cup seasoned rice wine vinegar look for a brand that uses sugar instead of high fructose corn syrup, Trader Joe's makes a good one
  • 2 limes juiced
  • 3-4 scallions chopped (greens and whites)
  • 2 garlic cloves sliced
  • 4 sprigs of mint chopped
  • 1/2 teaspoon salt


  • Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears.
  • In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amidst the cucumbers.
  • Screw a lid on the jar, and holding the over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
  • Let your pickles sit in the refrigerator for at least 24 hours before eating.