I am a sucker for pickles. I love them in all shapes and sizes. As a kid, one of my favorite things about eating dinner at the local diner was the pickle plate. Half sours were my favorite. At the Jewish delis, I always got a pickle with my sandwiches. At home, Mom would bring home an array of mysterious pickled vegetables from the Japanese markets to be eaten with hot steamed rice. The first time I ate at a Korean restaurant, I was amazed and enthralled by the variety of pickled vegetables that appeared on my table. It was a symphony of pickles.
So it’s no wonder that one of my favorite quick pickles is inspired by cucumber kimchi. I simply take fresh cucumbers and split them in half lengthwise. Then I add sliced scallions, minced ginger and garlic, salt, and a healthy spoonful of gochujang. A quick mix and a couple of hours in the fridge later, I am in pickle heaven. These pickles are salty and spicy with the fresh flavor of half sours and a serious kick from the ginger and garlic. I adore them. They only last for a few days, but that’s okay because I can eat a whole batch all by myself in a day or two. They are especially good in the wintertime because the heat and crunch are exactly what this cold winter weather demands.
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