Kimchi Pickles
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My favorite thing about this pickle recipe (besides of course the fact that they taste like kimchi) is its simplicity. These guys are refrigerator pickles. The good news about that is you don’t have to process your jars in a water bath. The bad news is you can’t keep them in the pantry. But that’s okay because the small amount of cucumbers we use, will only take up about one quart size jar and trust me they will go fast. I’ve found the best cucumbers for this recipe are these by Pure Flavor.
You may be asking yourself, why do I need a pickle that tastes like kimchi? Well stay tuned, because the sandwich that we put these bad boys on is a game changer.
Update: Here is the link to the Korean Fried Chicken Poboy that we used these pickles on. Yum!
Ingredients
(This recipe makes about 3 half-pint jars.)
- 5 small Kirby style or similar cucumbers cut into 1/4″ thick medallions
- 1 cup of sambal chili paste
- 1/4 cup of fish sauce
- 2 tablespoons of soy sauce
- 4 cloves of garlic diced
- 1 tablespoon of ground ginger
Instructions
Combine everything but the cucumbers in a bowl and mix well. If the mixture is too thick add a splash of water.
Put sliced pickles in half-pint jars or one large jar. Add sauce to jars and shake well.
Let pickles sit at least 4 days in the refrigerator before eating to build flavors. Enjoy
