Korean Refrigerator Pickles

Gochugaru lends Korean flair to these cucumber and onion refrigerator pickles that are first salted, drained, and rinsed to ensure maximum crunch.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 17 Calories

Ingredients

• 1 large clove garlic, minced
• 1 pound cucumbers, peeled
• 1 medium onion, halved and sliced
• 3 tablespoons pickling salt
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 3 cups rice vinegar, or as needed

Recipe Instructions

Step 1

Quarter cucumbers lengthwise and cut into bite-sized pieces.

Step 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.

Step 3

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

Step 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.