This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored.
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens of other versions such as these quickly pickled cucumbers with just a trace of garlic.
Pickling is a great way to extend the life of your produce. Preserving foods like cucumbers, carrots and cauliflower in a salt brine or vinegar solution along with spices allows the flavors of the fruits or vegetables to develop. The result is a crunchy texture and sour, salty taste that makes an excellent addition to sandwiches and cuts the fatty richness of barbecue. We've rounded up our best pickling recipes, from classics like dill pickles and bread and butter pickles to quickie versions of pickled beets and even Korean kimchi!
Check out the slideshow above to discover our 16 best pickling recipes.