Pickled Cucumber

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: none
  • Difficulty: Very Easy
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Pickled Cucumber


  • 1 medium cucumber
  • 1 tbsp table salt
  • pickle
  • 2 tsp gochugaru dried chilli flakes
  • 1 clove garlic, very finely crushed
  • 3 tbsp rice vinegar
  • 1 tbsp toasted sesame seeds

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  • Cut the cucumber in half, then split horizontally.
  • Remove the seeds with a teaspoon and discard.
  • Slice into ½ cm slices.
  • Place in a bowl then add the salt and really mix well, then leave at room temperature for 30 minutes.
  • After 30 minutes, gently squeeze out the water and salt but still keeping the shape.
  • Place onto kitchen towel and cover with a second sheet and pat hard to get more moisture out.
  • Once done add the cucumber to a bowl then add the pickle ingredients and really mix well.
  • Leave covered at room temperature for at least an hour, or in the fridge for a few days.
  • The longer it marinates the less crunchy the cucumber will become.

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