Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl. Use with Chicken and Cucumber Rice Bowls and/or Greens-and-Beans Sandwiches.
Recipe information
Yield
Makes about 2½ cups
Ingredients
Preparation
Step 1
Toss cucumbers and a large pinch of salt in a medium bowl. Let sit at room temperature, tossing every 5 minutes or so, until cucumbers release some liquid and begin to soften, about 15 minutes.
Step 2
Meanwhile, whisk chile, garlic, vinegar, honey, and a large pinch of salt in an airtight container large enough to contain the cucumbers.
Step 3
Squeeze as much liquid from cucumbers as possible and add to vinegar mixture. Toss to coat. Let sit at least 30 minutes before serving.
Do Ahead: Cucumbers can be marinated 1 week ahead. Cover and chill.
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