Tested till perfect Quick Hot Kimchi Pickle
Quick Hot Kimchi Pickle
courtesy Colleen Tully

Quick Hot Kimchi Pickle

Serve with Korean Barbecued Chicken (see recipe link below).

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    2 cups (500 mL) thinly sliced halved cucumber
    1/2 tsp (2 mL) salt
    1 tbsp (15 mL) white vinegar
    1 tsp (5 mL) each granulated_sugar and sesame_oil
    2 cloves garlic, minced
    1/2 tsp (2 mL) hot_pepper flakes
    1/4 tsp (1 mL) cayenne_pepper
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In bowl, toss cucumber with salt ; let stand for 15 minutes. Drain.

Add white vinegar, sugar, sesame oil, garlic, hot pepper flakes; and cayenne pepper. Toss to combine.

Serve with: Korean Barbecued Chicken

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