Oke's Korean Cucumber Pickles

Name: Oke's Korean Cucumber Pickles
Prep time: 10 min
Total time: 2 min
Ingredients: 1 English cucumber, or 6 to 8 Persian or pickling cucumbers (according to your preference); 1/2 tsp Kosher salt; 1/4 to 1/2 tsp sugar; about 1/2 cup rice vinegar; 1 clove finely minced garlic; (optional-some ginger juice, press in a garlic press to extract the juice); 1 or 2 green onions, finely chopped; hot pepper, as desired

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www.christinascucina.com

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Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Servings: 1

Author : adapted by Christina Conte

korean cucumber pickles pickles korean

Ingredients

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1 English cucumber, or 6 to 8 Persian or pickling cucumbers (according to your preference)1/2 tsp Kosher salt1/4 to 1/2 tsp sugarabout 1/2 cup rice vinegar1 clove finely minced garlic(optional-some ginger juice, press in a garlic press to extract the juice)1 or 2 green onions, finely choppedhot pepper, as desired

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Instructions

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Step 1

Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt (about 1/2 tsp) but don’t make the cucumbers too salty.

Step 2

Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).

Step 3

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.

Step 4

In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using), green onions and hot pepper, to taste.

Step 5

Add the cucumber slices to the mixture and mix well.

Step 6

Refrigerate for at least an hour (for a fresh tasting side dish) or for up to a few days (more flavorful, and pickled flavor).

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