Kimchi Pickles

1 quart jar
15 min

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.

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Recipe details
  • 1  quart jar
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 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 

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. 
Keep refrigerated.
  • Let pickles sit at least 4 days in the refrigerator before eating to build flavors.
Pontchartrain Kitchen
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  • Lynn Lynn on Jan 09, 2022

    Great recipe. Ok, I give. What kind of sandwich do you put these on, as you stated.