I discovered the method for these salady spears quite accidentally one day when I was preparing traditional fermented dill pickles. I happened to nibble on a cucumber spear only an hour after the seasoning went on. To my surprise, it already tasted really good in its not-quite-pickled state. Now if I want something pickle-like in a hurry, I make these. It’s simple: just cucumbers, garlic, salt, red pepper flakes, vinegar (sometimes a bit of lime juice too), and herbs.
These cucumbers are crisp and neither too salty nor too acidic. Good for a snack, or on a relish plate, they’re really a step up from “crudités.” Make a batch, eat them an hour later or the next day.