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Spicy Korean-Style Refrigerator Pickles

Prep Time10 minutes
Cook Time3 minutes
Pickling Time1 day
Course: condiment, Snack
Cuisine: American, Korean
Servings: 1 quart

Ingredients

  • 1 English cucumber 1/4 inch sliced, or 4-5 mini cucumbers
  • 1 1/2 tsp salt
  • 1 tbsp gochugaru
  • 2 tbsp sugar
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/2 cup white distilled vinegar
  • 2 cloves garlic minced
  • 2 tsp sesame oil

Instructions

  • Place all the ingredients except the cucumber in a non-reactive saucepan. Heat just to boiling then immediately remove from heat and allow to cool completely.
    Place the sliced cucumber in a 1 quart glass jar. Pour the cooled brine over the cucumbers. Seal tightly and refrigerate for 1 day before eating.
    Keep pickles for up to 2 weeks