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Korean Refrigerator Pickles

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Recipe Summary Korean Refrigerator Pickles

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

Ingredients | True Chef Base Refrigerator

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

Directions

Quarter cucumbers lengthwise and cut into bite-sized pieces.

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.

Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.

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.

Use white vinegar in place of rice vinegar if you like.

Kosher salt or sea salt can substitute for the pickling salt.

Nutrition data for this recipe includes sodium from the full amount of pickling ingredients. The actual amount salt and vinegar consumed will vary.

Info | True Chef Base Refrigerator

prep: 15 mins additional: 3 hrs total: 3 hrs 15 mins Servings: 10 Yield: 1 quart-sized jar

TAG : Korean Refrigerator Pickles

World Cuisine Recipes, Asian, Korean,

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