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Korean Cucumber Pickle

The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

Korean Cucumber Pickle

Source: Mad Hungry, March 2011


  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled


  1. In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Reviews (1)

  • C_Green 28 May, 2014

    Just made this today . I had a whole bunch of cucumbers I was looking to try something different with them . I couldn't of been more pleased with the results. This recipe is delicious! I had everything in my cabinets other than the rice wine vinegar . I substituted some apple cider vinegar and was still very tasty. Will definitely be using this recipe again and again and again!

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