Keto Korean Pickled Cucumbers

These Korean-style pickled cucumbers are thinly sliced English cucumbers salted, rinsed, and tossed in a dressing of sesame oil, rice vinegar, soy sauce, garlic and ginger, with erythritol in place of sugar. They need 10 minutes of hands-on work, about 30 minutes of salting and at least 1 hour in the fridge, and the recipe makes 4 servings. The card lists 3 g of carbohydrates per serving.

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Salting first is the step that matters. It pulls water out of the slices so they stay crisp in the dressing.

What Goes in the Bowl

The recipe card at the bottom has the measurements. Here is what each ingredient does.

• English cucumbers (1 pound): crisp and mild. Sliced thin, they take up the marinade well.
• Salt (1 teaspoon): draws moisture out of the cucumbers so they stay crunchy.
• Sesame oil (1 tablespoon): a rich, nutty flavor typical of Korean cooking.
• Rice vinegar (1 tablespoon): the tangy part. Apple cider vinegar is the keto-friendly alternative.
• Soy sauce (1 tablespoon): adds depth and umami. Use tamari for a gluten-free version.
• Erythritol (1 tablespoon): a sugar-free sweetener that adds a little sweetness without the carbs.
• Minced garlic (1 teaspoon) and grated ginger (1 teaspoon): the main aromatics in the dressing.
• Sesame seeds (1 teaspoon) and a chopped green onion: sprinkled on at the end for crunch, color and a mild onion flavor.

Getting the Cucumbers Crisp

Slice the cucumbers thinly with a sharp knife or a mandoline. Toss them with the salt and leave them for about 30 minutes while you make the dressing.

Rinse the cucumbers under cold water and drain them thoroughly. Whisk the sesame oil, rice vinegar, soy sauce, erythritol, garlic and ginger together in a separate bowl, add the cucumbers and toss until they are evenly coated.

Marinate in the refrigerator for at least 1 hour so the flavors meld. Before serving, sprinkle with the sesame seeds and green onion. They go well with grilled meats or work as a cold snack on their own.

Tips

• Pick firm cucumbers. Unblemished English cucumbers give the best crunch.
• Adjust the sweetness. Add a little more erythritol if you want sweeter pickles.
• Try other vinegars. Rice vinegar is traditional, and apple cider vinegar gives a tangier result.
• Add heat. Red pepper flakes or a splash of sriracha in the dressing will do it.
• Marinate longer. Overnight in the fridge deepens the flavor.
• Store them in an airtight container in the fridge. They keep for up to a week.

A colander helps with rinsing after salting, and glass jars work well for storage.

Variations

• Kimchi-style: add a tablespoon of gochugaru (Korean red pepper flakes) to the dressing.
• Herbs: mix in fresh cilantro or mint.
• Crunch: toss in crushed peanuts or walnuts along with the sesame seeds.
• More garlic: increase the minced garlic to 2 teaspoons.
• Radishes: swap the cucumbers for thinly sliced radishes, for a peppery flavor and a different texture.
• Sweet and tangy: add more erythritol, or a splash of lemon juice.
• Umami: a splash of rice wine or a dash of fish sauce in the dressing.

What to Serve With Them

• Grilled chicken thighs: the tangy pickles balance juicy, flavorful chicken.
• Cauliflower rice: a low-carb base that soaks up the pickle flavors and any sauces.
• Shirataki noodles: toss them with sesame oil and vegetables.
• Stuffed bell peppers: filled with ground meat, cheese and spices.
• Avocado salad: diced avocado with lime juice and cilantro, for creaminess against the pickles.
• Lettuce wraps: use the pickles as a topping.
• Drinks: sparkling water with lemon, or iced green tea.

Nutrition per Serving

Each serving has about 50 calories, 4 g of fat, 3 g of carbohydrates, 1 g of fiber, 0 g of sugar and 1 g of protein.

FAQ

Can I use regular cucumbers instead of English cucumbers?

Yes. English cucumbers are preferred because they are crisp with fewer seeds and absorb the marinade better.

How long do they keep in the fridge?

Up to a week in an airtight container, though they are best in the first few days for the best crunch.

Can I make them spicier?

Yes. Add a teaspoon of red pepper flakes or gochugaru to the dressing and adjust to taste.

What goes well with them?

Grilled meats, salads, or as a topping for lettuce wraps. They add a fresh contrast to rich dishes.

Can I make them sweeter without sugar?

Yes. Increase the erythritol or add a splash of lemon juice.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us