Recipe By Rick Blaylock
Published May 1st
Prep 15m Cook - Additional 3h Ready In 3h 15m
Servings 1 quart-sized jar Calories 16.9

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Quarter cucumbers lengthwise and cut into bite-sized pieces.
  2. 2 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.
  3. 3 Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.
  4. 4 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.

Nutrition Facts

  • Calories 16.9
  • Carbohydrate 3.7 g
  • Fat 0.3 g
  • Fiber 1 g
  • Protein 0.6 g
  • Saturated Fat 0.1 g
  • Sodium 2110.4 mg
  • Sugar 1.3 g

Chef's Notes

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.


  1. Tangy and spicy! Perfect as a garnish for Asian cuisine.

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