Ingredients
- 1 medium cucumber
- 1 tbsp table salt
- 2 tsp gochugaru dried chilli flakes
- 1 garlic clove, very finely crushed
- 3 tbsp rice wine vinegar
- 1 tbsp toasted sesame seeds
Instructions
- 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, add the salt and mix really 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. Pat hard to get more moisture out.
- Once done. Add the cucumber to a bowl with the pickle ingredients, 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
24
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
1762
mg
77
%
Potassium
97
mg
3
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
