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Korean-Style Pickled Cucumbers
Add zing to your refrigerator pickles, not sugar!
Korean-Style Pickled Cucumbers
This is a very simple, sugar-free, zero-carb side dish or salad, inspired by the delightful fresh pickles served at our local Korean restaurant.
Perfect to start the day or serve alongside a meal.
Ingredients
- 1 1/2 large cucumbers or two pickling cukes
- 2 T Kidsweet™ available at https://kidsweet.com/shop/
- 1/2 cup rice vinegar
- 1 t Sriracha sauce (or more to taste)
- 1 t sesame oil
- 1/2 t sea salt
- 1 c water
Instructions
- - Slice cucumbers into quarters, then slice into bite-sized chunks.
- - Place cucumbers into quart-sized mason jar.
- - Add Kidsweet™, salt, and siracha, then pour oil and vinegar over them.
- - Fill the jar with water almost to the top and screw on a cap.
- - Gently shake to combine ingredients.
- - Park in the fridge for a few hours to a week, depending on how much you prefer the cucumbers to be soaked through.
Cole slaw
The flavors are perfectly in balance with a bit of rice vinegar, some mayo, and Kidsweet™ instead of sugar. This is our go-to recipe for cole slaw now.
Cole slaw
Five minutes to delicious home-made cole slaw with the food processor! Not too sweet, not too sour, a perfect side for pulled pork with Kidsweet™ barbecue sauce.
Ingredients
- 1 head cabbage outer leaves and stem removed, cut into eighths
- 4 t Kidsweet™
- 1/3 c rice vinegar
- 1/2 t celery seed
- 1 c mayonnaise
Instructions
- - Place cabbage chunks in food processor (do two batches for a small one).
- - Add other ingredients, mayonnaise last
- - Run on slow speed until the cole slaw starts to stick to the side of the bowl. Make sure any large leaves aren't escaping at the top and don’t overdo it!