In this Chinese-style quick pickle, cucumbers are lightly blistered in the air fryer before meeting a garlicky soy-vinegar marinade, so it can be served the same day without long fermentation. The blistering step gives it a smoky note that boiled pickles lack.
Cut the cucumbers into chunks and lightly smash them with the flat side of a knife so the marinade penetrates faster.
Arrange the cucumber pieces in a single layer in the air fryer basket and blister at 200°C for 8 minutes until lightly charred. If you do not have an air fryer, blister them for a similar time under the grill of an oven preheated to 200°C.
Mix the crushed garlic, rice vinegar, soy sauce, sesame oil, sugar and pepper flakes together to make the marinade.
Toss the hot cucumbers with the marinade, sprinkle over the sesame seeds and let them rest for at least 15 minutes before serving.
Arrange the cucumbers in a single layer in the basket; if they overlap they will not blister evenly. If you do not have an air fryer, you can blister them for a similar time under the grill setting of an oven preheated to 200°C. Allergens: contains soy, sesame.
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