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Spicy Quick Pickled Cucumbers


  • 2 slicing cucumbers
  • 1 teaspoon fleur de sel or kosher salt
  • 2 cloves garlic grated on a Microplane
  • 1 inch peeled ginger grated on a Microplane
  • 1/2 cup unseasoned rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoons granulated sugar
  • 1/2 teaspoon gochugaru


  • Peel, seed, and slice the cucumbers.
  • Place them in a bowl and sprinkle with salt. Toss cucumbers to distribute the salt. Let them sit for about half an hour.
  • While cucumbers rest, combine the garlic, ginger, vinegar, soy sauce, sesame oil, sugar, and red chili powder in a small bowl or measuring cup and stir to combine.
  • Drain the cucumbers of any liquid that's accumulated and add pickling liquid.
  • Eat immediately or funnel into a jar and refrigerate.
  • This pickle will keep 3-4 days in the refrigerator. Any longer and it will start to lose its texture.