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Servings 4
Calories 24 kcal
Prep Time15 mins
Total Time15 mins

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.
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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.
Keyword chicken
Course Main Course, Side Dish
Cuisine Asia, ITV This Morning, Summer
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