These Korean pickles can be eaten after about an hour, but the flavors develop better overnight.

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Recipe Summary

prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
10
Yield:
1 quart-sized jar
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Quarter cucumbers lengthwise and cut into bite-sized pieces.

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  • Put cucumbers and onions in a bowl and cover with salt. Mix gently to coat all the pieces with salt. Cover with plastic wrap and refrigerate for about 2 hours.

  • Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.

  • Combine garlic and gochugaru in a 1-quart Mason jar. Add the cucumbers and onion. Fill jar to the top with vinegar. Refrigerate 1 hour to overnight.

Cook's Notes:

Use white vinegar in place of rice vinegar if you like.

Kosher salt or sea salt can substitute for the pickling salt.

Editor's Note:

Nutrition data for this recipe includes sodium from the full amount of pickling ingredients. The actual amount salt and vinegar consumed will vary.

Nutrition Facts

17 calories; protein 0.6g; carbohydrates 3.7g; fat 0.3g; sodium 2110.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2019
Tangy and spicy! Perfect as a garnish for Asian cuisine. Read More
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