Cook: Chili Flake Pickles

These pickles are so easy to make and skip the entire official fermentation process. They can be served right away while they are still super crunchy and fresh. Or, you can pop them in the fridge and serve them alongside meals or eat them as a snack.The ratio is 3:1 sugar to kosher salt. You can do this with other types of vegetables as well.

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Ingredients:

• 2 large Kirby cucumbers or 6-8 smaller Persian/Japanese or pickling cucumbers

• 1 tbsp sugar

• 1 tsp kosher salt (add more if necessary)

• 1 tsp-1 tbsp dried chili flakes (optional and add as much heat as you like)

Directions:

• Wash and dry the cucumbers. Leave the skin on and slice in rounds or sticks.

• Mix all the ingredients together in a bowl and let them sit for 10 minutes. Taste. If it’s not to your liking, you can always rinse them and adjust the seasoning to your preference.

• You can also add in some rice wine vinegar or other vegetables to make a pickled salad.

• Another fun thing to do is add some miso mixed with beer for beer miso pickles.

This “recipe” is very forgiving so have fun experimenting!