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Spicy Korean Cucumber Pickles
  • 1 pound kirby cucumbers (hothouse or English cucumbers work, too)
  • 1 1/2 teaspoons fine sea salt
  • 1 Tablespoon gochugaru (Korean chile flakes; or red chile flakes)
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 to 3 teaspoons sugar
  • Optional: 1 teaspoon toasted sesame seeds
  • Optional: 1 small clove garlic (minced)
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