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Pickled Cucumbers

Korean cucumbers, which are available at Asian markets, look like long, thin Persian cucumbers. Pickled, they have a wonderful crunch. To fast-track the process, you can blanch and brine the cucumbers twice a day -- once in the morning and again in the evening.

  • Prep:
  • Total Time:
  • Yield: Makes 15
Pickled Cucumbers

Photography: Jen Causey

Source: Martha Stewart Living, June 2012


  • 2 cups fine sea salt
  • 2 1/2 pounds Korean or Persian cucumbers (about 15)


  1. Bring 4 quarts water to a boil and stir in 1/2 cup salt. In batches, cook cucumbers 30 seconds, then place them in a 2-gallon nonreactive container.

  2. Let cooking water cool. Place a large stone or a heavy bowl on top of cucumbers, and pour cooled water over cucumbers (the stone or bowl will keep the cucumbers submerged). Refrigerate at least 8 hours.

  3. Drain cucumbers, and repeat entire process 3 more times. Refrigerate 10 days before slicing and eating. Cucumbers can be refrigerated for several weeks in an airtight container.

Cook's Note

In a Pickle
Mrs. Pai uses a large stone to keep cucumbers submerged during the pickling process. If you don't have such a rock, a heavy bowl will also work.


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