Name: Chile-Garlic Cucumbers
Yield: Makes about 2½ cups
Ingredients: 4 Persian cucumbers, halved, thinly sliced on a diagonal; Kosher salt; 1 serrano chile, thinly sliced; 1 garlic clove, finely grated; ½ cup unseasoned rice vinegar; 1 Tbsp. honey

Image may contain Plant Food Cucumber and Vegetable

Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou

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 notes

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