These Spicy Korean Cucumber Kimchi Refrigerator Pickles are a delicious way to enjoy fresh kirby cucumbers this summer.
I’ve been seeing lots of kirby cucumbers, fresh garlic and scallions at the farmer’s market the last couple of weeks and keep thinking of making these Spicy Korean Cucumber Kimchi Refrigerator Pickles. I haven’t canned anything in years, so the thought of sterilizing jars just doesn’t appeal to me at this point. Instead, I’m into quick and easy pickles.
I was flipping through my mom’s recipe binder and found a recipe for Korean Kimchi made with cucumbers. It was much simpler than the traditional Korean stuffed cucumber kimchi recipes I’d seen. The recipe called for MSG, so I left that out, and instead of cutting the cucumbers into half moon pieces as the recipe directed, I made pickle spears. I like the idea of grabbing a spear for a snack.
Korean kimchi is a fermented pickle – simply leaving the jars of pickles out on the countertop for a day before refrigerating them. I did invert the jars for part of the time to get the brine pickling the other half of the pickles. After one day, they had a little tang, but were much better after another day. The longer they sit, the more sour they’ll get.
I made these refrigerator pickles as part of this month’s Recipe Redux where Fresh from the Garden is the theme. “The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
Many years ago, I planted tomatoes, peppers and more; but, the chipmunks drove me crazy and I couldn’t take it anymore. They’d grab an unripe tomato and take a bite, then just leave it on the ground. So, I had a CSA share until my boys left for college, then I decided just to go to our local farmer’s market weekly. I love the variety of the farmer’s market, and it’s worked out really well.
- 1½ pounds kirby cucumbers
- 2¼ teaspoon sea salt
- 2 tablespoons Korean chili powder
- 2 tablespoons ginger, minced
- 6 garlic cloves, minced
- 2 tablespoons gluten-free soy sauce or fish sauce
- 3 scallions, cut into 1" lengths
- 1 cup water
- Trim ends of cucumbers; cut into spears. Place in a large bowl and toss with salt, chili powder, ginger, garlic, soy sauce, and scallions. Put into glass jars and add water. Cover tightly and let sit on the kitchen counter for 24 hours. Refrigerate.
- Serve after a few days. The longer you refrigerate them, the more flavor the pickles will have.
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