Pickled Cucumber - Butterball Foodservice

Pickled Cucumber

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Pickled Cucumber


4 lb. English cucumbers, trimmed, 1/8" slices
1/2 cup Sea salt
4 ea. Green onions, thinly sliced, white and green parts
2 tbsp. Garlic, thinly sliced
1 tbsp. Serrano pepper, thinly sliced
1/2 cup Honey
3 cups Rice vinegar
2 cups Water


  1. Combine the sliced cucumbers with salt. Toss and allow to stand 2 hours under refrigeration. Toss 2 or 3 times during the 2 hours. Drain and discard the salt water.
  2. Place salted drained cucumbers in a stainless bowl and toss with green onions, garlic and peppers. Set aside.
  3. Combine the honey, rice and water in a pot and bring to a boil. Cover with a lid and simmer for 5 minutes.
  4. Pour simmering liquid over the cucumbers and allow to cool. Cucumbers must stay immersed in the liquid.
  5. Allow to mature one day at room temperature; then refrigerate one or two days.
  6. Drain and serve with Korean BBQ Turkey.

Yield: 3 lbs

Serve with confidence.®


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