Ingredients

Makes about 2 cups; Serves 6

　　1 pound Persian or Kirby cucumbers, cut into 1/4-inch-thick coins

　　1/2 white onion, sliced (about 2/3 cup)

　　About 1 tablespoon kosher salt

　　1 garlic clove, minced

　　2 sprigs fresh dill, leaves picked and chopped, plus additional for garnish

　　1 1/2 teaspoons whole black peppercorns

　　1 1/2 teaspoons fennel seeds

　　1 teaspoon red pepper flakes

　　1 cup distilled white vinegar

　　

Step 1

Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles—about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.

　　

Step 2

The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.

　　

Step 3

Drain off the vinegar and store the pickles, covered, in the fridge. They’ll last for a week. Add more chopped dill before serving.

　　From The Mission Chinese Food Cookbook © 2015 by Danny Bowien and Chris Ying. Buy the full book from HarperCollins or from Amazon.Reprinted with permission by HarperCollins Publishers.