Korean Quick Pickles

11 ingredients
1 steps

Ingredients

  • 8 Kirby (pickling) cucumbers, or a jar of sweet pickle slices
  • 1 1/2 cups white vinegar
  • 5 garlic cloves, peeled and smashed
  • 1 tbsp kosher salt
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp pickling spice (available at grocery stores)
  • 15 peppercorns
  • 4 tsp crushed red-pepper flakes
  • 2 scallions, sliced thinly
  • 2 tsp sugar
  • 1 tbsp sesame seeds, toasted (to sprinkle on before serving)

Directions

  1. 1
    {"0":"The original recipe calls for cucumbers rather than pickles; I made sweet pickles and used them instead, so note the alternate instructions too ;)","2":"Original recipe:","3":"Slice the cucumbers lengthwise into four spears apiece and pack them into a 1-quart jar.","4":"In a medium pot, bring the vinegar, garlic, salt, sugar, pickling spice, and peppercorns to a boil over medium heat.","5":"Pour this hot pickle brine over the spears in the jar and stir in remaining ingredients.","6":"Let the pickles cool to room temperature, seal the jar, and refrigerate overnight to help develop the flavors. They'll last about 2 weeks in the fridge.","8":"Alternate recipe:","9":"Drain sweet pickle juice from jar; discard while leaving pickles in jar.","10":"In a medium pot, bring the vinegar, garlic, salt, sugar, pickling spice, and peppercorns to a boil over medium heat.","11":"Pour hot brine over the pickles in the jar and stir in remaining ingredients.","12":"Let the pickles cool to room temperature, seal the jar, and refrigerate overnight to help develop the flavors.","13":"Lifespan of pickles may be longer that original recipe, but no guarantees :)"}

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