Chive-Stuffed Cucumbers Chive-Stuffed Cucumbers

Chive-Stuffed Cucumbers 250 Image by: Chive-Stuffed Cucumbers 250 Author: Canadian Living

When choosing cucumbers, Korean cucumbers are ideal for their soft skin and crunch, but pickling cucumbers are a good substitute. This refreshing instant kimchi is wonderful with barbecued meats and a glass of beer.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: April 2011




Cut off and discard ends of cucumbers. In large bowl, sprinkle cucumbers with salt, turning to coat; let stand for 1 hour.

Rinse and drain chives, without shaking off water; mince and set aside.

Stuffing: In small bowl, stir red pepper powder with warm water; stir in fish sauce, garlic, sugar, sesame seeds, shrimp and ginger. Stir in chives.

Rinse cucumbers; cut crosswise into thirds. Standing each cucumber on end, make X down through pulp to within 1/4 inch (5 mm) of base. Wearing rubber gloves, stuff generous 1 tsp of the chive mixture into each cucumber and spread to coat top.

Spread half of the remaining chive mixture on plate or in airtight container; stand cucumbers, stuffed side up, in mixture. Top with remaining chive mixture. Refrigerate for 1 hour or store in airtight container for up to 5 days.

Nutritional facts Per piece: about

  • Sodium 204 mg
  • Protein 1 g
  • Calories 15.0
  • Total fat 1 g
  • Potassium 85 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 8.0
  • Vitamin C 8.0
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Chive-Stuffed Cucumbers