Ingredients
- 1 medium cucumber
- 1 tbsp table salt
- pickle
- 2 tsp gochugaru dried chilli flakes
- 1 clove garlic, very finely crushed
- 3 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 3 tbsp caster sugar
- 1 tbsp toasted sesame seeds
Instructions
- Cut the cucumber in half, then split it horizontally.
- Remove the seeds with a teaspoon and discard.
- Slice into ½ cm slices.
- Place in a bowl, 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, keep the shape.
- Place onto a kitchen towel, cover with a second sheet, and pat hard to get more moisture out.
- Once done, add the cucumber to a bowl, add the pickle ingredients and 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Pickled Cucumber
Amount per Serving
Calories
77
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1788
mg
78
%
Potassium
101
mg
3
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
1
g
2
%
Vitamin A
337
IU
7
%
Vitamin C
2
mg
2
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
