8 pickling cucumbers – quartered length-wise
1 tsp gochujang
3 chopped chili peppers
1 clove garlic – chopped
1 inch ginger – chopped
1/4 cup olive oil
1 TBS sesame seeds
2 tsp Sriracha sauce
1/4 cup fish sauce
1/3 cup black vineagar
1 cup apple cider vineagar
Fry spices in oil until fragrant. Add gochujang and Sriracha sauce and stir.
Remove from heat.
Stir in fish sauce and vineagars
Let sit for 10 minutes.
Pour over cucumbers.
Add a bit of water so the solution flows over the cucumbers.
Marinate in the refrigerator over night.