Makes about 1 quart
Any time you see Asian ingredients in one of these Bloody Mary recipes, this quick pickle is a sure bet to use as a garnish. The pickles are ready to use in a matter of minutes, and once removed from the marinade they’re good for a few days.
2 English cucumbers
¾ cup distilled white vinegar
¼ cup firmly packed light brown sugar
¼ cup toasted sesame oil
2 scallions, white parts and 4 inches of green tops, finely chopped
2 tablespoons Thai fish sauce (nam pla)
1 teaspoon crushed red pepper flakes, or more to taste
Chill the cucumbers in the freezer for 10 minutes. Cut the cucumbers lengthwise into sixths, and then cut each long piece crosswise into 3 sections. Combine the vinegar, sugar, oil, scallions, fish sauce, and red pepper flakes in a heavy, resealable plastic bag and stir well to dissolve the sugar.
Add the cucumbers and marinate for a minimum of 20 minutes at room temperature or up to 2 hours refrigerated. Drain the pickles from the marinade and pack them into a clean glass or plastic storage container.
Note: The pickles can be refrigerated for up to 5 days.