When summer heat hits, I crave something cold, crunchy, and packed with flavor—and these Korean pickles deliver on all three. Made with thick-sliced cucumbers and our Revolution Barbecue Korean BBQ Rub, they’re a punchy, tangy, umami-loaded side that comes together in just 30 minutes. I sliced the cucumbers about 1/4 inch thick using a wavy blade on my mandolin, but a crinkle cutter does the job too. The thicker cut gives them an extra-crisp bite, which holds up better in the fridge. These are perfect piled on top of BBQ sandwiches or eaten straight from the bowl with your fingers—I won’t judge. They’ll keep for up to 2 weeks, but they’re best in the first few days when they still have that refreshing snap.