Food & Cooking Recipes Ingredients Vegetables Korean Cucumber Pickle 3.1 (100) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be. Ingredients 1 tablespoon rice vinegar 2 teaspoons soy sauce 2 teaspoons sesame oil ½ teaspoon salt Pinch of cayenne pepper 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups) 1 scallion, white and light green parts, thinly sliced 2 cloves garlic, crushed and peeled Directions In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days. Rate it Print