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Old 11-21-2009, 11:32 PM   #1
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Korean cucumber pickles

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.


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Old 11-21-2009, 11:38 PM   #2
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I used two of the Korean cucumber pickles to make Oijangajji Muchim.

Sliced pickles very thin, added Korean hot pepper flakes, 1 clove of minced garlic, chopped green onion, chopped green chile pepper, ts honey, and ts sesame oil.

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Old 11-22-2009, 08:07 AM   #3
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Looks good. Thanks for the detailed instructions. Am anxious to try next cucumber season.
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Old 11-22-2009, 12:24 PM   #4
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Sounds interesting!
Do the apples stay in with the cukes or are they discarded?
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Old 11-22-2009, 12:31 PM   #5
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Quote:
Originally Posted by GrillingFool View Post
Sounds interesting!
Do the apples stay in with the cukes or are they discarded?
Good question, I missed a step.

They get taken out and discarded.
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