Korean Refrigerator Pickles recipe

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Ingredients

1 pound cucumbers, peeled
1 medium onion, halved and sliced
3 tablespoons pickling salt
1 large clove garlic, minced
2 tablespoons Korean red pepper flakes (gochugaru)
3 cups rice vinegar, or as needed

Nutrition Info

16.9 calories
carbohydrate: 3.7 g
cholesterol: : -
fat: 0.3 g
fiber: 1 g
protein: 0.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 2110.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 quart-sized jar

Recipe Note

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

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