KOREAN REFRIGERATOR PICKLES
These Korean pickles can be eaten after about an hour, but the flavors develop better overnight.
Provided by Rick Blaylock
Categories World Cuisine Recipes Asian Korean
Time 3h15m
Yield 10
Number Of Ingredients 6
Steps:
- Quarter cucumbers lengthwise and cut into bite-sized pieces.
- 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.
- Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.
- 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 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2110.4 mg, Sugar 1.3 g
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