Korean Pickles

Taste of Suppers 2019, Stephanie Muller

Ingredients

2
seedless English cucumbers, thinly sliced
3 tablespoons
distilled white vinegar
2
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

Instructions

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