Kimchi Cucumber Pickles are not the usual kimchi made with cabbage, but are a quick pickle with cucumbers that brines in your fridge.
Kimchi Cucumber Pickles
By Sue Lau | Palatable Pastime
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Kimchi Cucumber Pickles is my recipe of the day (or maybe even the past couple of months if you noticed me being MIA. I’ve been busy trying to be a good cancer warrior but haven’t felt great every day. But I am here today posting with the Alphabet Recipe Challenge. Every other week the group progresses letter by letter so that by the end of the year the entire alphabet gets covered. Today we are on letter “K”. I’m glad you could join us!
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Today I am sharing my recipe for kimchi cucumber pickles. Which are not to be confused with kimchi proper. Instead, these are a quick refrigerator pickle done with Kirby (knobby pickling type) cucumbers and kimchi flavors.
The addition of a small amount of kimchi will also help develop the fermented flavors kimchi is known for. As well as add some brassica flavor as a counterpoint to the cuke slices. There is some scallion in there as well (for good measure). Some apple juice (instead of water) for light sweetness, and some kimchi sauce for heat.
What is kimchi sauce?
Kimchi sauce is a base sold in jars near other Korean condiments such as gochujang or gochugaru. It is thinner than gochujang and probably has a few other ingredients to fill out the flavors with things like dried shrimp, fish sauce, or ginger, etc. However, with it being thinner, don’t confuse it with hot sauces that are akin to Louisiana hot sauces. The kimchi sauce I use is pretty much a stir-it-in and go vehicle for getting kimchi flavor quick.
“K” Recipes
- Sneha’s Recipe: Khoya/Mawa Gujiya With Dry Fruits
- Jolene’s Recipe Journal: Strawberry Kuchen
- Food Lust People Love: Kiwi Tomato Feta Salad
- Mayuri’s Jikoni: Kachumbari,Kenyan Salad
- Blogghetti: Chipotle Lime Shrimp Kabobs
- A Day in the Life on the Farm: Fresh Kielbasa Sheet Pan Dinner
- A Messy Kitchen: Kimchi Udon
- Karen’s Kitchen Stories: Cheese Tortellini Soup with Kielbasa and Kale
- Magical Ingredients: Kimchi Gochujang Dip
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Hawaiian Pineapple Ketchup
- Culinary Cam: A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies
- Palatable Pastime: Kimchi Cucumber Pickles
Kimchi Cucumber Pickles
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Korean Banchan
Korean Banchan consist of various condiments, salads or small side dishes to be served with other Korean foods.
K-Mart Sub Sandwiches
K-Mart Sub Sandwiches have the quaint charm of a 1960’s retro “grab it while you shop” submarine sandwich, perfect for noshing on the go.
Kotlet Kubideh Burgers
Persian style grilled spiced lamb and beef kotlet kubideh burgers on mini pitas with an easily made from scratch spiced saffron ketchup.
Kombucha Sangria
Kombucha Sangria combines sweet and fruity zinfandel wine with booch, fruit juice and seltzer for a healthy fizzy fermented fruit drink.
Korean Grilled Tuna
Korean Grilled Tuna is grilled and seasoned with a sweet and spicy gochujang glaze, making it perfect for summertime and seafood cooking outdoors.
Kimchi Cucumber Pickles
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Kimchi Cucumber Pickle
Equipment
- 2 quart canning jars with resealable lids
Ingredients
- 30 ounces Kirby or pickling cucumbers
- 4 scallions chopped
- 1 cup prepared kimchi chopped
- 1-1/2 cups kimchi sauce or kimchi base
- 3/4 cup apple juice
- 3/4 cup white vinegar
Instructions
- Rinse cukes, trim the ends, slice into rounds for pickles.
- Toss cukes in a mixing bowl with the scallions, kimchi, and kimchi sauce.
- Pack into quart jars.
- Bring the vinegar and juice to a boil then pour into jars.
- Tap a few times to dislodge air bubbles.
- Top up with additional liquid, and if you have a little extra kimchi pack that on top to help keep it covered.
- Refrigerate for one week or until they are as pickled as you like.
Notes
Nutrition
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I’m so glad you felt up to joining us today. Two of my daughters love Kimchi. I’m going to surprise them with these pickles.
Thanks! I wanted to jump back in earlier but have been energy depleted. Things will be touch and go for awhile from the cancer if not the treatment. I saw a recipe for the kimchi sauce if you have trouble finding it, but I haven’t tried this recipe. https://cookidoo.co.uk/recipes/recipe/en-GB/r581902 Next pickle I do is for something called Hula Pickles which I bought a jar and when I finish that will make the Hawaiian ones. https://wicklespickles.com/product/wicked-hula-pickles-16-oz/
Hugs for you on this trying journey!
Super yum! I have a feeling my hubby and youngest would gobble this up tout suite. I think it would be fantastic added in to spicy dilly beans too.
I’m so happy to see you joined us! I’m going to have to hunt down that kimchi sauce. Fortunately, I’m surrounded by Korean supermarkets here! Your pickles looks and sound amazing.
It’s so awesome to have you back with us, continuing to send good thoughts your way!
This is one of those recipes I simply can’t wait to try…as soon as I get my hands on some fresh summer cucumbers!!!
We’re growing cucumbers so I can’t wait to make these for my daughter.
I love kimchi, must try this delicious pickle!
Yum! I am making these pickles. We love these flavors and I could use them in quite a few ways. Thanks for sharing.
Sue sending a lot of healing wishes. Your Kimchi Cucumber Pickles is easy to follow. Need to make it soon as we are trying to include more fermented and probiotics in our daily diet.