wash the cukes well, scrub if they are spiny, and cut into 1/4 in thick slices. put them in a colander and sprinkle them with the salt toss well. gently rub the salt in the cukes for a min.
lay a plate over the veggie mixture white it is still in the colander and weight the plate with whatever is handy. let rest for 30 min; 1 hour is fine. rinse the cukes and then pat dry, put in a bowl.
toss with the chili garlic paste, sugar, sesame oil, and soy sauce and let sit for 30 min. serve immediately or transfer to airtight container, packing the cukes down into the container so the liquid comes to the surface, cover, refrigerate for up to 3 weeks.
Originally Submitted
5/24/2012
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