Name: Korean Pickles
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

Korean Pickles

Taste of Suppers 2019, Stephanie Muller

Print Recipe

Course Vegetable Dishes

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 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)

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Korean Pickles

Korean Pickles

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