Hot Kimchi Pickle - Quick

From: imdrabbit

On Jul 23, 2008

These are really 10 stars, but we are limited. I have had an over abundance of cucumbers in my garden and wasn't sure I could eat another but this recipe changed my mind. I made 2 batches. I ate the first batch immediately. They were so good I didn't even need to let them marinate. Hopefully the second batch will last a little longer so I can share them. Thanks so much for sharing your recipe. I will be using it frequently.

From: Chef #726534

On Jul 19, 2008

YUMMY! So easy and so delicious. I used a hothouse cucumber so there was no peeling involved. Substituted artificial sweetener for the sugar. Otherwise, followed the recipe exactly. Perfect!

From: Zurie

On Jun 26, 2007

Yes — as the stars say: LOVED it! I hate to confess (but it will make me feel better) that I changed the recipe a little after reading a few reviews ... I so hate it when people do this sort of thing ... . I added a tiny bit of finely chopped fresh ginger, omitted the cayenne but used 1 full teaspoon hot pepper flakes. And I added 1 tablespoon sugar to balance out the vinegar — because my DH is not fond of anything too sour. What we got was a VERY pleasant sweet-sour, slightly burning taste. I also added a full tablespoon of sesame oil because I love it. The flavour of the cucumber (the long English one) was not obscured but enhanced. Such a simple recipe, and sooo good!!!

From: Bokenpop

On Apr 10, 2004

These are delicious! Since discovering this little gem of a recipe, I have had to make them every day for DH (who, ahem, does not like Kimchi Pickle!) Thanks for posting.