Korean Style Cucumber Pickles

-In a shallow dish whisk together the following:

1 TBS soy sauce

1 TBS rice vinegar

2 TBS sesame oil

A pinch of cayenne pepper

-Peel and thinly slice up 4-5 pickling cucumbers.

-Crush 2 cloves of garlic and then peel them.

-Add the cucumber and garlic to the vinegar.

-Stir to combine.

-Press down and spread out cucumbers in a glass baking dish.

-Cover and refrigerate for at least one hour but up to 2 days.