Comments Off on Pickled Cucumber

Servings 4
Calories 77 kcal
Prep Time15 minutes
Total Time15 minutes

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.
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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.
Course Bishop Auckland, Live Event, Main Course
Cuisine British, Korean, Spring, Summer
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