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Asian · Snacks
Korean-Style Pickled Cucumbers
A crispy, tangy cucumber and carrot pickle perfect for winter storage, seasoned with garlic and red chili pepper.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Press the garlic through a garlic press
2
Peel the carrots and grate them on a box grater
3
Wash the cucumbers, trim the ends, and cut each one into quarters, then cut those in half—you'll get 8 pieces per cucumber
4
Toss the cucumbers and carrots together
5
Add salt, sugar, vinegar, red chili pepper, and garlic. Mix everything well and let it sit for 4 hours
6
After 4 hours, pack into jars—either 500ml or 1-liter works great—cap them and sterilize for about 10 minutes, then seal
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