Ingredients
- 1/2 lb Japanese or Kirby cucumbers
- 1 1/4 teaspoon fine sea salt
- 1/2 Fuji or Granny Smith apple
- 2 cups water
- 1/3 cup rice vinegar (not seasoned) or cider vinegar
- 1 tablespoon very thin matchsticks of peeled ginger
- 1/4 cup sugar
- Pinch of Korean hot red-pepper threads (optional)
Description
This Korean Pickle Really Sparkles: It Is Sweet, Tart, Crisp, And Fresh.
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