Korean Sweet and Sour Pickled Cucumbers

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4 Persian cucumbers, cut into 1/4-inch slices
1 clove garlic, finely minced
2 – 3 tsp kosher salt
3 tbsp rice vinegar
1 tbsp cider vinegar
2 tbsp honey
2 tsp Korean red chili flakes


Place sliced cucumbers in a large colander and sprinkle with salt.   Mix until salt is well distributed.  Let it sit for 15-30 minutes.  Lightly rinse the cucumbers to remove excess salt.  Drain the cucumbers.  Meanwhile, stir together minced garlic, rice vinegar, cider vinegar, honey and chili flakes in a large non-reactive bowl.  Add cucumbers. 

Refrigerate for at least 30 minutes for the flavors to come together.