Go Back
–+ servings

Kimchi Cucumber Pickle

Sue Lau
Kimchi Cucumber Pickles are not the usual kimchi made with cabbage, but are a quick pickle with cucumbers that brines in your fridge.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Fridge/Cure/Pickle time 5 days
Course Condiments
Cuisine American, Korean
Servings 16 (2 quarts)
Calories 17 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 17kcalCarbohydrates: 3gProtein: 0.5gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 236mgPotassium: 114mgFiber: 1gSugar: 2gVitamin A: 87IUVitamin C: 8mgCalcium: 14mgIron: 0.4mg
Keyword "K" Recipes
Tried this recipe?Let us know how it was!