Quick “pickles” (no canning involved) are the Southern solution for bumper crops of cukes. Chef Andrea Reusing at Lantern in Chapel Hill, North Carolina, updates the pickles with Asian flavors. Garnish the pickles with a cucumber blossom, if available.

1/4 cup fresh lime juice
2 Tbsp. fish sauce
1 Tbsp. sugar
1/2 tsp. salt
1 lb. Japanese-style cucumbers or English cucumbers, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup torn fresh mint leaves
1 1/2 tsp. corn oil
1/4–1/2 tsp. very finely chopped Thai chili peppers*

1. In a small bowl combine lime juice, fish sauce, sugar, and salt; set aside.

2. In a large mixing bowl combine cucumbers, green onions, mint, corn oil, and chili peppers. Add lime juice mixture, tossing well. Cover and refrigerate for 45 minutes before serving. Makes about 4 cups.