An il Fustino recipe

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Author: Jim Kirkley

Tasty pickles made with our special Cha-Cha Vinegar. Great along side a bowl of Ramen!

Serve topped with cilantro and sliced scallions.

Serves: 8

Smashed Cucumber Pickles


6 small, Persian Cucumbers - ends trimmed
2 cloves, garlic - grated using a micro plane
2 tablespoons, il Fustino Cha-Cha Vinegar
1 tablespoon, il Fustino Avocado Oil
1 tablespoon, Toasted Sesame oil
2 1/2 teaspoons, kosher salt
2 teaspoons, ginger root - grated using a micro plane
2 tablespoons, lime juice


  1. Combine all ingredients except cucumbers in a non-reactive bowl
  2. Slice cucumbers into 1 inch pieces.
  3. Smach cucumber pieces gently with the side of a large knive.
  4. Add cucumbers to the mixture. Toss to coat.
  5. Add cucumber pieces to a 1 pint jar. Press down. Jar should hold almost all the pieces.
  6. Pour the liquid over to the top.
  7. Seal and place in refrigerator for at least a day.
  8. Use within two weeks.