Ingredients
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3 small cucumbers, peeled and sliced ⅛-inch thick
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1 garlic clove minced
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1 teaspoon rice vinegar
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1 teaspoon sugar
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¾ teaspoon salt
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1 teaspoon sesame oil
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1 teaspoon toasted sesame seeds
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1 tablespoon gochugaru
Directions
- Combine all the ingredients in a small bowl and stir well to combine.
- Add the cucumbers and toss well to coat really working the mixture into the cucumbers.
- Store in the refrigerator until ready to use. The pickles will keep in the refrigerator a few weeks tasting better everyday.
