1-Start by washing your cucumbers thoroughly: Start by washing your cucumbers thoroughly. Next, cut them into thin slices or half-moons based on your preference. If you’re using Korean cucumbers, you can keep the skin on, as it adds crunch!
2-Place the sliced cucumbers in a medium: Place the sliced cucumbers in a medium bowl and sprinkle them with salt. Toss them well to evenly coat in salt, then let them sit for about 15-20 minutes. This step helps draw out excess moisture, ensuring your pickles stay crisp and fresh.
3-After the resting period, drain the liquid: After the resting period, drain the liquid that has accumulated at the bottom of the bowl. Gently squeeze the cucumber slices to remove any remaining water – this helps keep the pickles crispy!
4-In a small bowl, combine the sugar,: In a small bowl, combine the sugar, minced garlic, sesame oil, rice vinegar, and Korean red chili flakes (if you’re using them). Stir well until the sugar has dissolved completely and all ingredients are mixed.
5-Pour the dressing over the drained cucumbers: Pour the dressing over the drained cucumbers and add the sliced green onions. Toss everything together until the cucumbers are nicely coated in the dressing.
6-Sprinkle toasted sesame seeds on top as: Sprinkle toasted sesame seeds on top as a lovely garnish. You can enjoy the pickles right away, or for even better flavor, refrigerate them for about 30 minutes to allow the tastes to marry. These pickles make a refreshing and zesty addition to any meal!