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Start making the kimchi cucumbers. Wear gloves for this step to prevent burning or staining your hands with the chili powder. Coat the cucumbers well with the spicy paste, gently separating the cucumber spears and filling with the mixture. Pack the cucumbers into the glass jar or bowl and add any leftover paste.
3. Soak cucumbers in an ice water bath for a couple hours. If I canât get to work canning my cucumbers immediately after picking them (or when I get home from the farmerâs market), submerging them in an icy bowl of water in the fridge will help them firm up/stay firm. 4. Cut off the blossom end of cucumber.