Quick Hot Kimchi Pickle
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Quick Hot Kimchi Pickle
courtesy Colleen Tully
This recipe makes 4 servings
- Portion size: 4
Serve with Korean Barbecued Chicken (see recipe link below).
Ingredients
-
2 cups (500 mL) thinly sliced halved cucumber
1/2 tsp (2 mL) salt
1 tbsp (15 mL) white vinegar
1 tsp (5 mL) each granulated_sugar and sesame_oil
2 cloves garlic, minced
1/2 tsp (2 mL) hot_pepper flakes
1/4 tsp (1 mL) cayenne_pepper
Preparation
In bowl, toss cucumber with salt ; let stand for 15 minutes. Drain.
Add white vinegar, sugar, sesame oil, garlic, hot pepper flakes; and cayenne pepper. Toss to combine.
Serve with: Korean Barbecued Chicken
