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Easy Korean Pickles Recipe
These spicy Korean pickles are crisp and delicious! Great for topping sloppy Joes and hamburgers, or as a zesty snack.
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
35
kcal
Author
Rachel Gurk
Ingredients
1
large English cucumber (about 1 lb.), thinly sliced
(⅛ inch thick)
2
teaspoons
kosher salt
1
teaspoon
minced garlic (1 large clove), optional
1
tablespoon
gochugaru, or to taste
(or ½ teaspoon crushed red pepper flakes)
¼
cup
rice wine vinegar
2
tablespoons
granulated sugar
1
teaspoon
toasted sesame oil
1
teaspoon
toasted sesame seeds, optional
Instructions
Place the cucumber slices in a bowl.
In a small bowl, combine the remaining ingredients and stir until sugar and salt have dissolved.
Pour over the cucumbers and toss to coat.
Let stand 10 minutes before serving. Refrigerate until ready to serve.
Notes
You can serve these immediately after making them but they are even better if they can sit for at least an hour or overnight.
Serve these pickles on hamburgers, Korean sloppy Joes, or just eat them as is.
Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories:
35
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
798
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
448
IU
|
Vitamin C:
2
mg
|
Calcium:
14
mg
|
Iron:
1
mg