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.


  • 1 1/2 large cucumbers (or two pickling cukes)

  • 2 T Kidsweet™

  • 1/2 cup rice vinegar

  • 1 t siracha sauce (or more, to taste)

  • 1 t sesame oil

  • 1/2 t sea salt

  • 1 c water


  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.

tags: Low carb, Keto friendly, Sugar free, Veggies, Side dish,