Korean Refrigerator Pickles

Recipe by: Rick Blaylock

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

Directions

Quarter cucumbers lengthwise and cut into bite-sized pieces.
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 5-star weekday dinners every time.

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.