These crunchy pickled cucumbers have the usual suspects of ingredients — vinegar, salt, and sugar — but also something rather unusual.

7Up. Or Sprite for those who prefer the competing lemon-lime soda.

Yup, how crazy is that?

I have to say that surprising ingredient was what drew me to this particular recipe, “Sweet-and-Sour 7Up Pickled Cucumbers,” in the new cookbook, “Koreaworld: A Cookbook” (Clarkson Potter), of which I received a review copy.

It was written by Deuki Hong, the chef-owner of the Sunday Family Hospitality Group in San Francisco; and Matt Rodbard, the founding editor of the online magazine, Taste.

Korean cuisine is having a major moment right now. Hong and Rodbard attribute that in great part early on to Chef Roy Choi’s Kogi trucks in Los Angeles that drew crowds for its Korean-Mexican mashup tacos and to Chef David Chang, whose Momofuku in New York introduced a wide audience to the Korean feast known as bo ssam.

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