Ingredients

1/4 cup hot water
1/2 cup Rice Wine Vinegar
1/4 cup Sugar
1 Tablespoon Kosher Salt
2-3 Kirby Cucumber, thinly sliced
1 Dill Sprig
1 Garlic Clove, minced
1 heaping Tablespoons Gochujang
2 teaspoons Gochugaru
1 teaspoon Sesame Oil
1/2 teaspoon Ground Ginger
1/2 teaspoon Cayenne Pepper

Procedure.

1. Combine the first four ingredients in a glass container that will fit your Chamber Vac.
2. Stir to combine until the granules are dissolved.
3. Slice the Cucumbers and then add the remaining ingredients into the glass container and stir to combine. Try to make sure that all of the cucumbers are submerged.
4. Run the ‘Pickling’ mode 1 time.
5. Cover and refrigerate.
6. The flavor will improve over the next few days, though they are ready to eat immediately.