I just finished my first batch of Korean cucumber pickles. I boiled 9 cups water, 1 cup rice vineger, 2 cup salt and 2 cut up apples for 40 minutes. Add 5 pounds kirby cucumbers and let cool. Keep in fridge for one day.
After one day boil brine again for 10 minutes, let coo,l pour back over cucumbers. Place back into fridge.
After seven days they are ready to use.