Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place cucumber slices into a cambro.
Combine Water, turmeric and vinegar into a cambro.
Blend with an immersion blender, while constantly attended, until thoroughly combined and smooth.
Transfer to a heavy bottom pot over medium heat.
Whisk in sugar, salt, coriander, peppercorn, mustard seed and allspice berries.
Cook slowly until the sugar dissolves. Do not boil.
Transfer to a clean food storage container.
Cool completely.
Whisk in korean chile flakes.
Pour liquid over the cucumbers, ensuring they are submerged.
Allow cucumbers to pickle in refrigeration for a minimum of 12 hours before serving.
Transfer to clean food storage containers, including the pickling liquid. Cover, label, date and store refrigerated.
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