Johnny Clark and Beverly Kim, the husband-and-wife team behind Parachute, use Kirby cucumbers to produce bright Korean-style pickles. “They have tight cells and few seeds, making them crisp and snappy,” says Kim. Kirbys can be found at Green Acres Farm and Nichols Farm & Orchard at Green City Market and at Joong Boo Market (3333 N. Kimball Ave., 773-478-5566).

Johnny Clark and Beverly Kim’s Korean Pickles

Active Time:35 minutes

4 Kirby cucumbers
2 Tbsp. Coarse sea salt
12 Garlic cloves, peeled
1 cup Rice wine vinegar
1 cup Soy sauce
1 cup Sugar
4 Red Fresno chilies, seeded and thinly sliced
2 Scallions, thinly sliced
1Tbsp. Roasted sesame seeds

1. Rub the cucumbers with the sea salt. Rinse and place them in a 40-ounce pickling jar, along with the garlic cloves.

2. In a small saucepan, bring the vinegar, soy sauce, and sugar to a boil. Pour the mixture into the jar, cover tightly, and put in a cool, dry place for 4 days. Strain the liquid, reboil it, and pour it back into the jar. Cover and let sit for 4 more days, then refrigerate overnight.

3. Discard the liquid. Slice the cucumbers into 1/4-inch disks and toss with the chilies. Garnish with the scallions and sesame seeds.