Quick Kimchi Pickles

quick-kimchi-pickles
Photo by Gentl & Hyers
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  • Makes four 6-ounce gifts
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 25 calories
    • Fat 0.5 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 250 mg
    • Protein 0 g
    • Carbohydrate 4 g
    • Sugar 1 g
    • Fiber 1 g
    • Calcium 1 mg

Pack 4 resealable rubber-rimmed jars with the cucumber spears, garlic, and ginger, dividing evenly.

Heat the vinegar, water, sugar, and salt in a saucepan over medium-high heat, stirring until the sugar and salt dissolve, 
 5 minutes. Stir in the 
 sriracha and sesame oil.

Divide the brine evenly among the packed jars and let cool.

Ingredients

  1. Check 8 seedless Persian or pickling cucumbers, each cut lengthwise into 6 spears (4 inches by ½ inch)
  2. Check 2 cloves garlic, thinly sliced
  3. Check 4 2-inch pieces fresh ginger, thinly sliced
  4. Check 2 cups distilled white vinegar
  5. Check 1 cup water
  6. Check ¼ cup sugar
  7. Check 2 tablespoons kosher salt
  8. Check 2 tablespoons sriracha or another chili sauce
  9. Check 2 tablespoons toasted sesame oil

Directions

  1. Pack 4 resealable rubber-rimmed jars with the cucumber spears, garlic, and ginger, dividing evenly.
  2. Heat the vinegar, water, sugar, and salt in a saucepan over medium-high heat, stirring until the sugar and salt dissolve, 
 5 minutes. Stir in the 
 sriracha and sesame oil.
  3. Divide the brine evenly among the packed jars and let cool.
  4. Store in the refrigerator for up to 2 weeks.