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Quick Korean pickles


  • 3 small cucumbers, peeled and sliced ⅛-inch thick
  • 1 garlic clove minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon gochugaru


  1. Combine all the ingredients in a small bowl and stir well to combine.
  2. Add the cucumbers and toss well to coat really working the mixture into the cucumbers.
  3. Store in the refrigerator until ready to use. The pickles will keep in the refrigerator a few weeks tasting better everyday.

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