Korean-Style Pickled Cucumbers

Add zing to your refrigerator pickles, not sugar!

Print Recipe
Korean-Style Pickled Cucumbers Yum
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.
Three jars of Korean-Style Pickled Cucumbers
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Three jars of Korean-Style Pickled Cucumbers
Instructions
  1. - Slice cucumbers into quarters, then slice into bite-sized chunks.
  2. - Place cucumbers into quart-sized mason jar.
  3. - Add Kidsweet™, salt, and siracha, then pour oil and vinegar over them.
  4. - Fill the jar with water almost to the top and screw on a cap.
  5. - Gently shake to combine ingredients.
  6. - Park in the fridge for a few hours to a week, depending on how much you prefer the cucumbers to be soaked through.