Korean Pickles

Taste of Suppers 2019, Stephanie Muller


seedless English cucumbers, thinly sliced
3 tablespoons
distilled white vinegar
scallions, chopped
1 teaspoon
Asian red pepper flakes
4 tablespoons
soy sauce (can substitute gluten free tamari or coconut aminos)
1 tablespoon
roasted sesame seeds


Add salt to cucumbers (just very thinly coat) and let rest at least 10 mins to begin the pickling process. Mix in all other ingredients and let rest at least 20 mins before serving. Store in the refrigerator.  (Recipe♦518)