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Spicy Korean Cucumber Kimchi Refrigerator Pickles Recipe

July 26, 2017 by Jeanette 54 Comments

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Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them
Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

These Spicy Korean Cucumber Kimchi Refrigerator Pickles are a delicious way to enjoy fresh kirby cucumbers this summer. Each summer, I look forward to our local farmer’s market. Kirby cucumbers are one of the items I pick up when I see them. Farm fresh kirby cucumbers are firm, crunchy and make amazing kimchi pickles.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

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.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

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.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

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.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

Whether you have your own garden or local farmer’s markets in your area, I encourage you to enjoy all the bountiful fresh produce this summer. Give these Spicy Korean Cucumber Kimchi Refrigerator Pickles a try next time you see kirby cucumbers at the market.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

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.

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them

Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them
5 from 5 votes
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Spicy Korean Cucumber Kimchi Refrigerator Pickles

Servings 12
Calories 18 kcal

Ingredients

  • 1 1/2 pounds kirby cucumbers
  • 3 teaspoons 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

Instructions

  1. 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.
  2. Serve after a few days. The longer you refrigerate them, the more flavor the pickles will have.
Nutrition Facts
Spicy Korean Cucumber Kimchi Refrigerator Pickles
Amount Per Serving
Calories 18
% Daily Value*
Sodium 773mg34%
Potassium 134mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 485IU10%
Vitamin C 2.6mg3%
Calcium 18mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, you might also like:

Quick Napa Cabbage Kimchi

Napa Cabbage Kimchi © Jeanette's Healthy Living

Quick Kohlrabi Kimchi

Kohlrabi KimChi © Jeanette's Healthy Living

Easy Red Radish Kimchi

Radish Kimchi © Jeanette's Healthy Living

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Filed Under: Asian, Clean Eating, csa, dairy-free, gluten-free, side dishes, vegan, vegetables, vegetarian Tagged With: Asian, kimchee, kimchi, kirby cucumbers, Korean, refrigerator pickles

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Comments

  1. Katy says

    July 22, 2015 at 12:53 pm

    What a great spin on pickles, I am really obsessed with kimchi right now and I am definitely going to be giving these a shot in the very near future! Thanks!

    Reply
    • Jeanette | Jeanette's Healthy Living says

      July 22, 2015 at 8:32 pm

      I love kimchi too – these are super easy to make – hope you like them!

      Reply
  2. Serena says

    July 22, 2015 at 1:00 pm

    Oooo! I am so excited to try these! I have been wanting to make Kim chi forever. ..but just never quite get up the nerve. But I know I can make refrigerator pickles! They are my favorite way to preserve. Thanks for finding the recipe in your mom’s recipes.

    Reply
  3. Marisa | Marisa Moore Nutrition says

    July 22, 2015 at 1:30 pm

    Pinned. Great idea. Looks like an easy way to get the flavors of Kimchi in a pickle! Very pretty!

    Reply
  4. Rebecca @ Strength and Sunshine says

    July 22, 2015 at 2:57 pm

    These are my kinda pickles!! So good! I could eat that whole jar 😉

    Reply
    • Jeanette | Jeanette's Healthy Living says

      July 22, 2015 at 8:32 pm

      These are great to snack on – I just finished my first jar yesterday 😉

      Reply
  5. Alice @ Hip Foodie Mom says

    July 22, 2015 at 3:42 pm

    Jeanette, these are my fave Korean banchan!!! love!!!!

    Reply
    • Jeanette | Jeanette's Healthy Living says

      July 22, 2015 at 8:33 pm

      I love all banchan Alice – these are definitely one of my favorites too!

      Reply
  6. Deanna Segrave-Daly says

    July 22, 2015 at 7:14 pm

    My dill fridge pickles are seeming awfully dull right now – pinning this one to make with my next batch of CSA kirby pickles!

    Reply
    • Jeanette | Jeanette's Healthy Living says

      July 22, 2015 at 8:33 pm

      I like all kinds of pickles although I have to admit I like spicy ones best 🙂

      Reply
  7. Michelle @ Vitamin Sunshine says

    July 22, 2015 at 11:31 pm

    5 stars
    These look delicious! We’re big pickle fans over here– and spicy pickles?! Yes please!

    Reply
  8. Anne|Craving Something Healthy says

    July 23, 2015 at 1:36 am

    Nothing better than a quick and easy pickle recipe for summer! Pinning and can’t wait to try these!

    Reply
  9. Ale says

    July 23, 2015 at 6:18 pm

    Wow! I have to prepare them asap. They look amazing.

    Reply
  10. Laura O |Petite Allergy Treats says

    July 24, 2015 at 12:00 am

    I have never pickled anything (including kimchee) but have always wanted to try! This recipes seems easy enough I might have to grab some kirby cukes at our farmer’s market.

    Reply
  11. Sue | My Korean Kitchen says

    July 24, 2015 at 7:21 am

    These look so good! Spicy cucumber pickles are definitely my favourite side dish!

    Reply
  12. Faith (An Edible Mosaic) says

    July 24, 2015 at 4:34 pm

    I love how easy refrigerator pickles are! And the fact that these are kimchi-flavored makes them a must-try for me…yum!

    Reply
  13. frances says

    July 25, 2015 at 9:29 am

    The pickles look great and I want to make some but is the water just plain water from the tap, cooled boiled water and do you add cold water to the jars and not boiling water?
    Regards Frances from Sunny South Africa

    Reply
    • Jeanette says

      August 29, 2015 at 6:37 pm

      If you have good clean tap water, you can use it; otherwise, use cooled boiled water.

      Reply
  14. maj-britt says

    August 29, 2015 at 1:01 pm

    i had the same question about the water. And also, I just used one large jar.. The water doesn’t cover the pickles, is that correct? Should the jars be sterilized?

    Reply
    • Jeanette says

      August 29, 2015 at 6:44 pm

      If your tap water is safe to use, you can use it; otherwise, use cooled, boiled water. I did not sterilize the jars although they were cleaned thoroughly before using. These are meant to be eaten within a week or two, so no need for sterilization. The cucumbers will release some of their own juices as they sit. My water did not cover the cucumbers completely either. I did turn the jar upside down for part of the time.

      Reply
      • Kim Wilson says

        August 6, 2017 at 10:23 am

        5 stars
        Can I process the jars though, I have a lot of cucumbers! Thanks1

        Reply
        • Jeanette says

          August 12, 2017 at 1:27 pm

          I have not tried processing these, but I am guessing it should work like other pickles.

          Reply
  15. John T. says

    September 24, 2015 at 4:50 pm

    Next time I will make them as spears.

    Love that Kim Chee!

    Reply
    • Jeanette says

      September 25, 2015 at 1:44 pm

      John – so glad you enjoyed the kimchee! Your fried rice looks amazing!

      Reply
      • John T. says

        September 25, 2015 at 5:01 pm

        Thanks Jeanette, I found you through Freda’s Specialty Products. I am new to all this foodie madness. I enjoy looking through your recipes and indent to try some more but kimchee has been my focus for now. ????

        Reply
        • Jeanette says

          September 26, 2015 at 9:06 pm

          Thanks John – you might have seen the Ghost Chile Hot Sauce then. I look forward to hearing what you’re cooking up. I love kimchi – there are so many kinds 🙂

          Reply
          • JohnT says

            September 27, 2015 at 1:59 pm

            5 stars
            Yes, it caught my eye. I will explore. Dear Oakley at Frieda’s is adding my recipes slowly. She already has two and I have two in the works. Lol! What did I get myself into?

          • Jeanette says

            September 27, 2015 at 9:24 pm

            That’s great! Look forward to seeing what else you make

  16. Chanda Woods says

    May 14, 2016 at 4:58 pm

    How long do these pickles stay fresh/last in the fridge? I’ve never made them before and would like, but without an expiration date, I never know when things need to be tossed out. Thank you,

    Reply
    • Jeanette says

      May 15, 2016 at 1:13 pm

      These pickles are best eaten within a week or two.

      Reply
      • Chanda Woods says

        May 23, 2016 at 7:11 pm

        Thank you!!! I will make them tonight. I have all of the ingredients.

        Reply
      • Anne Dietrich says

        July 12, 2018 at 11:46 am

        Can they be canned

        Reply
        • Jeanette says

          July 22, 2018 at 4:51 pm

          I have not tried canning these, but I imagine they should be able to be canned similar to other pickles.

          Reply
  17. Ginger Winton says

    August 4, 2016 at 11:04 am

    Hi Jeanette! This recipe looks amazing and can’t wait to try it! Quick question. Can these be canned? I am stocking up for winter now with my garden and would love to have these stocked as well. Thanks!

    Reply
    • Jeanette says

      August 9, 2016 at 4:21 pm

      Ginger – I don’t know much about canning but I do know that these pickles seem to do best when eaten within a week or two.

      Reply
    • Kim Wilson says

      August 6, 2017 at 10:26 am

      I want to can these as well. One thing I noticed is there is no vinegar in the recipe, which you need for canning for the acidity. I always add 1/2 teaspoon dry citric acid powder to my quart jars, so I’m going to try doing this. I may add some vinegar and reduce the water (half and half).

      Reply
      • Jeanette says

        August 12, 2017 at 1:27 pm

        Hi Kim, I’d love to hear if you try. Let me know if it works. Thank you!

        Reply
  18. Paula Morgan says

    March 9, 2017 at 11:50 pm

    Is there a chemical reason that the recipe calls for gluten free soy sauce? Does gluten some how interfere with the fermentation or is it because of a personal intolerance? Sorry if this is common knowledge – I just found your food blog thru Pinterest.

    Reply
    • Jeanette says

      March 12, 2017 at 9:35 pm

      You can use regular soy sauce if you don’t have a gluten intolerance.

      Reply
  19. Mike Vest says

    May 11, 2017 at 4:47 pm

    Great pickle recipe, I’ll have to try it. I do have a solution to the chipmunk problem – they are very destructive. Use a 5 gallon bucket 1/2 filled with water, cover the surface with sunflower seeds (for birds), put a ramp built 2 to 3 foot long strip of wood about 2inches wide, put a nail on the end of the wood plank so it will not slip off the bucket. You will quietly catch a lot of chipmunks in a day’s time and your tomatoes will thank you. A farmer friend told me of this, but it is dangerous to some pets and toddlers – so do be careful how you use it. Quite amazing that the chipmunks can be so stupid to fall for this, but it works like a charm and you don’t have to worry about poisoning or a snap trap killing your neighbor’s cat.

    Reply
    • Jeanette says

      May 14, 2017 at 4:14 pm

      Thanks for the tip Mike – chipmunks are so cute but they do love my tomatoes!

      Reply
  20. Billy says

    June 7, 2017 at 6:45 pm

    I love this recipe. I love kimchi and I have yet to make it at home, so combining kimchi and pickles is absolutely genius! I want to try this the next time I go for a pickling / fermentation project. Thank you for sharing your recipe!

    Reply
  21. chris Hansen says

    July 16, 2017 at 10:30 am

    Made them a week ago….just tasted one. Good flavor from ginger, garlic, and onions.
    Not too spicy…but could use a bit more sea salt. Can I add more sea salt now to the jars?
    Also, as for water I used bottled…our city water is very hard and chlorinated.

    Reply
    • Jeanette says

      July 16, 2017 at 4:19 pm

      Hi Chris,
      You can try dissolving some more salt in the brine and adding it back to the cucumbers.

      Reply
  22. John S says

    August 3, 2017 at 1:05 pm

    These look very interesting! I’m kinda surprised there’s no vinegar in these. Could you add or substitute rice vinegar for at least a portion of the water?

    Reply
    • Jeanette says

      August 3, 2017 at 11:11 pm

      The pickles will sour naturally during the fermentation process. I haven’t tried adding vinegar but you could if you like your pickles extra sour.

      Reply
  23. Kim Wilson says

    August 7, 2017 at 2:11 pm

    5 stars
    I modified your recipe slightly so i could can them.
    I reduced the water to 2/3 cup and added 1/3 cup vinegar (for 3 quart jars, which is what I guess your recipe is for) and brought that to a boil for the jars.
    I also used canning salt instead of the sea salt.
    I used fish sauce in 3 jars and soy sauce in 2, just to compare.

    Reply
    • Jeanette says

      August 12, 2017 at 1:22 pm

      Hi Kim, thanks so much for sharing your modifications – hope you enjoy these pickles

      Reply
  24. Laurie says

    September 19, 2017 at 11:31 pm

    I left my kimchi out for two days instead of one…is it ok to eat. It is in the refrigerator
    now… it looks good.

    Reply
    • Jeanette says

      September 20, 2017 at 9:04 am

      I think it should be fine

      Reply
  25. Annelliesse says

    July 1, 2018 at 8:10 am

    Looks wonderful! Could I use regular cucumbers instead? Has anyone tried?

    Reply
    • Jeanette says

      July 2, 2018 at 9:51 am

      Regular cucumbers might be too watery. If you use them, perhaps let them sit in a colander with the kimchi spices for a bit so excess liquid can be released.

      Reply
  26. Mark says

    July 3, 2019 at 8:38 am

    Hi, I saw your recipe and thought that it looked good and very easy to make. I followed your directions and the cucumbers tasted really good before I put them in the jars. I left them on the counter for 1 day per your instructions. Today was day four in the refrigerator, excited to give them a try, the flavor was really good. However, they were completely mushy. This was my first time pickling in salt water. I have pickled in the past with vinegar to make dill pickles and they turned out fine. Any ideas on what might have gone wrong?
    Thanks for your time

    Reply
    • Jeanette says

      July 11, 2019 at 8:04 am

      Hi Mark – did you use pickling/Kirby cucumbers? They will not stay crunchy, but should not be mushy.

      Reply

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