Korean cucumber pickles (oijangajji)

Ingredients:

• Kirby cucumber (5 pound: 2.5 kilograms), water, kosher salt, vinegar and apples.

Steps:

1. Wash and drain 5 pounds of cucumbers.
2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar.
3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot.
   
4. Stir the pot and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved.
5. Bring to a boil over high heat for about 40 minutes.
6. Strain the cooked apples.
7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon.
8. Let the pot sit until the brine cools down.
9. Move the cucumbers into a glass jar and pour the brine over the cucumbers.
   
10. Close the lid and let it sit for 12-24 hours at room temperature.
11. Drain the cucumbers by pouring out the brine into a pot.
12. Boil the brine again for 10 minutes to sterilize it. (**Tips: leave the cucumber in the jar)
13. Turn off the heat and let the brine cool down.
14. Pour the brine into the cucumbers and refrigerate it. (**Tips: Wait at least 1 week for start eating).
    

After one week, let's do oijangajji muchim side dish.....

1. Slice 2 cucumber pickles thinly and put them into a mixing bowl.
2. Add 1-2 ts of hot pepper flakes, 1 clove of minced garlic, 1 tbs chopped green onion, 2 ts chopped green chili pepper, ½ ts honey, and ½ ts sesame oil. Mix well with your hand.
3. Transfer to a serving bowl and sprinkle ½ ts roasted sesame seeds.