Kimchi Cucumber Pickles – Palatable Pastime Palatable Pastime
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.
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Kimchi Cucumber Pickles
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Kimchi Cucumber Pickles
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Kimchi Cucumber Pickle
Kimchi Cucumber Pickles are not the usual kimchi made with cabbage, but are a quick pickle with cucumbers that brines in your fridge.
- 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
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Rinse cukes, trim the ends, slice into rounds for pickles.
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Toss cukes in a mixing bowl with the scallions, kimchi, and kimchi sauce.
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Pack into quart jars.
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Bring the vinegar and juice to a boil then pour into jars.
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Tap a few times to dislodge air bubbles.
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Top up with additional liquid, and if you have a little extra kimchi pack that on top to help keep it covered.
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Refrigerate for one week or until they are as pickled as you like.
From the kitchen of palatablepastime.com
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
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