Lili’s Pantry Pickles

For years, I’ve been making these delicious pickles to use up cabinet ingredients.

Ingredients:

Pack of 6 mini cucumbers

Finest tap water around

Rice wine vinegar

Soy sauce

Sugar, honey, maple syrup, or brown sugar, depending on what is laying around

Ketchup

Gochujang paste

Once you’ve spent 8 million dollars on all your ingredients (or scavenged the pantry), you can finally make your delicious pickles…

Wash your cucumbers and cut them into thick, thin, or medium sized slices, then grab a medium container (an empty soup takeout container will work fine). Fill the container about a third of the way with rice wine vinegar. Add about a shot of soy sauce, two medium sized spoonfuls of gochujang, a smalllllllll squirt of ketchup, and sweetener to taste (I usually do around half a spoonful of sugar). Throw all your sliced cucumbers in and cover them to the top with water. Put the lid on and shake really aggressively, and maybe bang it on the counter while pretending it’s someone you really hate. Let it sit for at least 24 hours and then eat it all in one sitting while thinking about how you need to eat more nutrients. 

Hope you enjoy! Do not let your pickles sit for longer than 5 days if you care about food safety.

With lots of love and peace and joy, 

Lili