Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...

Pickling takes time, so you might be wondering if it's possible to speed up the process. We asked an expert if pricking a ...

while keeping the cucumber intact. Lightly pickle the vegetable in salt and vinegar, then top it with a dressing made by combining garlic, soy sauce, gochugaru, vinegar, sesame oil, and sugar. This ...