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These pickled cucumbers go great with our Korean Beef Tacos.

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Recipe Summary test

prep:
15 mins
total:
45 mins
Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.

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  • Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.

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