Cucumber Apple Pickle

Korean tables—both in restaurants and at home—are always set with a series of banchan, or little dishes that can be eaten alone, with rice, or as an accompaniment to the main course. To keep things lively, banchan should run the gamut of tastes and textures, and this particular pickle really sparkles: It is sweet, tart, crisp, and fresh. Salting the sliced cucumbers and then squeezing out their excess water allows them to fully soak up the pickling mixture.

Preparing Time: -
Total Time: -
Served Person: Makes about 1 quart

Ginger Side Marinate Vegetarian Quick & Easy Dinner Korean Vinegar Apple Cucumber Healthy Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1/4 cup sugar
2 cups water

Carbohydrate 7 g(2%)
Fat 0 g(0%)
Fiber 0 g(1%)
Protein 0 g(0%)
Saturated Fat 0 g(0%)
Sodium 215 mg(9%)
Calories 30

Preparation Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands. Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick. Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day. Cooks' note:Pickles keep, chilled, 3 days.

Cucumber Apple Pickle

Ingredients

Nutrition facts