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Garlicky Cucumber Pickles

These garlicky cucumber pickles are refreshing and full of flavor. I could just eat a bowl of it by itself on a summer day. They are crispy, lightly garlicky, sweet, sour and has the tiniest hint of heat. It's a great side to serve with richer foods with sauce or fried foods. Also a great way to use up all those summer cucumbers!

This quick pickle is easy to make. My youngest makes it on her own for us in the summer when all of the cucumbers from the garden are ready to pick all at once!

Garlicky Cucumber Pickles


1 large seedless English cucumber (about 400 g/14 oz), washed, sliced thin

1/4 small onion, sliced thin

2 Tablespoons salt

1 teaspoon gochugaru (Korean pepper flakes)

1/4 cup rice vinegar (or white vinegar)

2-3 Tbs sugar (adjust to your taste)

1 teaspoon garlic, finely minced

Wash and slice cucumber and onion and place in a colander. Sprinkle with 2 tablespoons of salt and thoroughly mix. Let sit for at least 30 minutes over a bowl or in the sink to drain excess liquid. In the meantime, mix the gochugaru, vinegar, sugar and garlic in a non-reactive bowl and adjust garlic and sugar to your taste.

After 30 minutes or more, rinse cucumbers and onion under cold running water. Squeeze out excess liquid and place in the vinegar mixture. Mix thoroughly to coat. You can serve immediately but if you let it sit for 30 minutes to overnight, in the refrigerator, and mix periodically it will taste even better. Transfer to an airtight, non-reactive container and store in the refrigerator for up to 5 days. Enjoy!

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