Oke's Korean Cucumber Pickles
An authentic Korean cucumber pickle recipe.
Ingredients
- 1 English cucumber (or 6 to 8 Persian or pickling cucumbers according to your preference)
- ½ tsp Kosher salt
- ¼ tsp sugar (to ½ tsp, to taste)
- ½ cup rice vinegar
- 1 clove garlic (finely minced)
- ¼ tsp ginger juice (optional, press in a garlic press to extract the juice- to taste)
- 2 green onions (finely chopped)
- ⅛ tsp hot pepper (as desired)
Instructions
- Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt but don’t make the cucumbers too salty.
- Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).
- After the allotted time, taste a slice to see if it’s too salty, and if so, squeeze them a little in paper towels to remove some of the saltiness.
- In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using), green onions and hot pepper, to taste.
- Add the cucumber slices to the mixture and mix well.
- Refrigerate for at least an hour (for a fresh tasting side dish) or for up to a few days (more flavorful, and pickled flavor).
Notes
- Use fresh, organic vegetables
Nutrition
Serving: 1bowl | Calories: 86kcal | Carbohydrates: 15g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1177mg | Potassium: 542mg | Fiber: 2g | Sugar: 7g | Vitamin A: 621IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 1mg
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