Super Easy Kimchi Pickles
side dish · Korean-inspired
Quick, Korean-inspired pickled mini cucumbers in a spicy-sweet brine — ready in as little as 2 hours, best after overnight chilling.
Added Oct 30, 2025
Prep time
15 min
Cook time
120 min
Servings
1 bag (about 6–8 mini cucumbers)
Ingredients
1 bag pickling mini cucumbers (about 6–8 small cucumbers)
2 tbsp gochujang paste or sriracha (choose one)
Garlic powder, to taste
2 tbsp soy sauce
1/2 cup vinegar
2 tbsp honey
1 tsp sesame oil
Chili oil (optional, for extra heat)
Preparation
1
Prepare the cucumbers however you like: slice into chips, cut into spears, or make accordion cuts. To make accordion cuts, lay two chopsticks or straws parallel on either side of a cucumber and slice diagonally on alternating sides so the cucumber stretches but stays whole.
2
Place the prepared cucumbers in an old pickle jar or a bowl large enough to hold them and the brine.
3
Make the brine in a separate bowl or directly in the jar by combining your spicy base (gochujang paste or sriracha), garlic powder, soy sauce, rice vinegar, honey, and a little sesame oil. Add chili oil if you want extra heat. Stir or whisk until combined.
4
Pour the brine over the cucumbers, turning them or pressing down so they are well coated. If using a jar, seal or cover it; if using a bowl, cover tightly.
5
Refrigerate for at least 2 hours before eating. For best flavor and texture, chill overnight and eat the next day.
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