These Spicy Korean Cucumber Pickles are made by tossing crunchy cucumbers with a bit of salt, letting them sit a bit to extract a bunch of water out of them, and then being tossed with a few seasonings. They're ready within an hour or two if you want them that quickly, but keep for up to a week covered and chilled (taste their spiciness grow!). They're traditionally served as a ban chan, or appetizer with an array of other similar little dishes at Korean meals. I find they work quite nicely in a sandwich, alongside grilled meats, or with scrambled eggs. Use them as you like!

See Also

All About Cucumbers

Cucumber Varieties

All Local Foods Cucumbers Recipes