Sesame Refrigerator Pickles

1. 1

   Slice the cucumbers very thinly. Place in the bottom of a deep non-reactive bowl or covered dish.

2. 2

   Add the sesame seeds and garlic to the cucumbers, and mix thoroughly. Add the chili pepper if using.

3. 3

   Mix the rice wine vinegar, soy sauce, and water together.

4. 4

   Pour the vinegar mixture over the cucumbers.

5. 5

   Cover the bowl and place into the refrigerator for 24 hours. The pickles keep for up to two weeks. Serve cold, with the liquid drained.

* Per serving · 4 servings · Values may vary.

No additional tips available.