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Korean Refrigerator Pickles

Rated as 5 out of 5 Stars

"These Korean pickles can be eaten after about an hour, but the flavors develop better overnight."
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3 h 15 m servings 17
Original recipe yields 10 servings (1 quart-sized jar)


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  1. Quarter cucumbers lengthwise and cut into bite-sized pieces.
  2. 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.
  3. Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.
  4. 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

Per Serving: 17 calories; 0.3 3.7 0.6 0 2110 Full nutrition

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Tangy and spicy! Perfect as a garnish for Asian cuisine.