Korean Quick Pickles

• 8 Kirby (pickling) cucumbers, or a jar of sweet pickle slices
• 1 1/2 cups white vinegar
• 5 garlic cloves, peeled and smashed
• 1 tbsp kosher salt
• 1 1/2 tbsp sugar
• 1 1/2 tbsp pickling spice (available at grocery stores)
• 15 peppercorns
• 4 tsp crushed red-pepper flakes
• 2 scallions, sliced thinly
• 2 tsp sugar
• 1 tbsp sesame seeds, toasted (to sprinkle on before serving)

1. The original recipe calls for cucumbers rather than pickles; I made sweet pickles and used them instead, so note the alternate instructions too ;)
2. Original recipe:
3. Slice the cucumbers lengthwise into four spears apiece and pack them into a 1-quart jar.
4. In a medium pot, bring the vinegar, garlic, salt, sugar, pickling spice, and peppercorns to a boil over medium heat.
5. Pour this hot pickle brine over the spears in the jar and stir in remaining ingredients.
6. Let the pickles cool to room temperature, seal the jar, and refrigerate overnight to help develop the flavors. They'll last about 2 weeks in the fridge.
7. Alternate recipe:
8. Drain sweet pickle juice from jar; discard while leaving pickles in jar.
9. In a medium pot, bring the vinegar, garlic, salt, sugar, pickling spice, and peppercorns to a boil over medium heat.
10. Pour hot brine over the pickles in the jar and stir in remaining ingredients.
11. Let the pickles cool to room temperature, seal the jar, and refrigerate overnight to help develop the flavors.
12. Lifespan of pickles may be longer that original recipe, but no guarantees :)

cucumbers, white vinegar, garlic, kosher salt, sugar, pickling spice, peppercorns, redpepper, scallions, sugar, sesame seeds

Taken from www.epicurious.com/recipes/member/views/korean-quick-pickles-51525231 (may not work)