Smashed Turmeric Cukes

• servings: 4-6

Ingredients

½ cup (112g) neutral oil

6 garlic cloves, coarsely chopped

1-inch knob fresh turmeric, coarsely chopped, or ½ teaspoon ground turmeric

1 teaspoon flaky sea salt, plus more for seasoning

6 Persian cucumbers, or 2 hothouse cucumbers, cut into 1-inch chunks

2 scallions or 1 spring onion, green and white parts, thinly sliced

3 tablespoons (45g) distilled white vinegar, white wine vinegar, or rice wine vinegar, plus more to taste

Freshly ground black pepper

½ cup fresh mixed herbs, such as dill and mint, tender leaves and stems

Directions

Heat the oil in a medium pot over medium heat. Add the garlic and cook, swirling the pot occasionally, until the garlic is sizzling loudly and looks (and smells) delightfully toasted, 2 to 3 minutes. Add the turmeric and flaky salt and swirl the pot. Remove from the heat; set aside.

Place the cucumbers in a large resealable plastic bag and season with salt. Using a heavy skillet, rolling pin, or anything heavy, smash the cucumbers until they split and explode a bit. Let them sit few minutes to release some of that water.

Drain the cucumbers, discarding any liquid. Combine the cucumbers, scallions, and vinegar in a large serving bowl. Season with salt, pepper, and more vinegar. Drizzle with the toasted garlic oil, letting it run into the tiny scraggly bits. Scatter with the herbs before serving.

Notes

Cucumbers can be smashed a few hours ahead, draining and seasoning before serving.

Crunchy garlic and turmeric oil can be made 2 days ahead, covered, and refrigerated; bring to room temperature before using.