korean pickled cucumbers

Via Flickr user chiotsrun

Korean Pickled Cucumbers

My recent obsession with Korean food and home pickling in Mason jars has led me to try homemade Korean pickled cucumbers, which have a similar flavor to kimchi.

Cut a cucumber (I used an English cucumber, seeds and skin intact) into long, thin strips. Place in a bowl with water and salt for several hours. Remove from water and place in a Mason jar with the following: several dashes of rice vinegar; a teaspoon or so of minced garlic; a touch of grated ginger; some chopped onion; a sprinkling of paprika {for color}; and a pinch of cayenne pepper (the amount depends on your preference for spiciness). Fill the jar to the top with water, shake, and refrigerate for at least several hours. Eat within 2-3 days.

P.S. Unsure about photo copyright laws? Err on the safe side and use Flickr’s Creative Commons photos. This copyright allows owners to determine which rights they want to maintain over their photos; most users using Creative Commons allow you to use their work as long as you attribute it to them. Simply go to Flickr.com, click Advanced Search, and select the checkbox for “Only search within Creative Commons-licensed content.” Thank you to Mital Patel and other members of The Raleigh Forum for teaching me this! The photo above was found on Flickr.


3 thoughts on “korean pickled cucumbers

  1. Pingback: pickled edamame | Scintillating Simplicity

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  3. Pingback: My One Year Anniversary, Part I | Scintillating Simplicity

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