I have like… I want to say 20 cucumbers, the standard [salad](https://www.lipmanfamilyfarms.com/wp-content/uploads/2020/09/Cucumber-hero@2x-1024×696.png) ones you get from the grocery store sitting in my fridge from when I picked them a few weeks ago (they’re fine, and from my garden. They last forever).
What dishes or banchan can I make with them? I can pickle them, but don’t want to do a standard American pickling recipe. If there’s a vegan kimchi recipe y’all like that needs this, I’ll try that, too! Can I pickle them with some daikon? Or carrots?? What do you guys recommend?
by raptorclvb
1 Comment
Peel, slice, salt and sit for 15-20 min. Drain, toss with minced garlic, sesame oil, roasted sesame seeds, gochugaru. Eat with ANYTHING. Will last about a week in the fridge (if it lasts that long 🙂