Cucumber/Onion Pickles – A quick side-dish recipe
We are back from the big move from Korea to Texas… y’all! Just in time for the holidays, we bring you a super-quick and easy pickle recipe. This one should take about 10 minutes of prep and five minutes of cooking. It can be served right away, but is best and most crispy after 1~3 days.
- 1 cup chopped cucumber
- 1 cup chopped onion
- 1 cup peeled garlic cloves
- some hot peppers
- 1 cup of soy sauce
- 1 cup of sugar
- 1 cup of vinegar
- 1 cup of water
Chop the cucumber and onion into medium-sized chunks.
Peel the garlic. An easy method is to pop the cloves into the microwave for a minute. They should peel easily.
Chop a few fresh hot peppers into small slices.
Place these into a glass container and mix.
Now, put the soy sauce, sugar, vinegar and water in a saucepan and turn up the heat. Stir and bring to a boil. Once it starts to boil, turn off the heat and let it cool down. Once it is just warm, pour into the container with the cucumber and onion.
Cover and place in the fridge. After one or two days, it will be ready to serve.