Korean Cucumber Pickle (O-I Keem Chee)

I love pickles, and I'm always looking for new and exciting recipes to try. This Korean Cucumber Pickle recipe caught my eye because it's a 48-hour pickle, which means it has a lot of time to develop its flavor. I was also intrigued by the use of chili peppers and ginger, which I thought would give the pickles a nice kick.

The pickles were easy to make, and I was really happy with the results. They were flavorful and slightly spicy, with a nice crunch. I served them as a side dish with some grilled chicken, and they were a hit! I'll definitely be making these pickles again.

Step-by-step

• Scrub the cucumbers thoroughly. Cut in half lengthwise, thencut into pieces 1/2 inch thick.
• Sprinkle with1 Tb ofthe salt and set aside for 10 mins.
• Wash and drain the cucumbers. Chop the scallioncoarsely. Add the garlic, chili peppers, ginger, and remainingsalt.
• Combine these ingredients with the cucumbersand place in a bowl. Add the water and stir.
• Cover and place in awarm spot. Marinate forat least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled.
• Inorder to prevent the pickle odor from spreading, either place in asecluded spot or cover well with several layers of cloth. Chill and serve cold as a relish.