Crisp and Refreshing Instant Cucumber Pickles
Super Easy! 5-Minute Jabara Cucumber Pickle Recipe (Perfect with Jjajangmyeon, Fried Chicken, and Tonkatsu)
Your ultimate choice for a meal that needs a little zest! ‘Jabara Cucumber Pickles’ are quick, instant pickles that awaken your appetite with the fresh scent of cucumber and the pungent aroma of garlic. They pair wonderfully with dishes like Jjajangmyeon, fried chicken, tonkatsu, and pizza. Although simple to make, they’re a beloved side dish with an incredibly satisfying taste. Follow this detailed recipe for an easy-to-make treat!
Main Ingredients
- 3 Fresh Cucumbers
- 5 Cheongyang Peppers (adjust to your spice preference)
- 3 Red Bell Peppers (for color)
Seasoning Ingredients
- 2 Tbsp Coarse Sea Salt (helps pickle the cucumbers and maintain crispness)
- 1 Tbsp Sugar (balances the sweet and sour flavors)
- 2 Tbsp Vinegar (adds tanginess and flavor)
- 1 Tbsp Minced Garlic (enhances flavor with a pungent garlic note)
- 1 tsp Ginger Juice (adds a subtle ginger aroma to cut richness)
- 2 Tbsp Coarse Sea Salt (helps pickle the cucumbers and maintain crispness)
- 1 Tbsp Sugar (balances the sweet and sour flavors)
- 2 Tbsp Vinegar (adds tanginess and flavor)
- 1 Tbsp Minced Garlic (enhances flavor with a pungent garlic note)
- 1 tsp Ginger Juice (adds a subtle ginger aroma to cut richness)
Cooking Instructions
Step 1
Wash the fresh cucumbers thoroughly under running water and pat them completely dry with paper towels. This helps prevent the pickles from becoming mushy. Slice the cucumbers diagonally into about 1cm thick pieces. Make 2-3 shallow cuts on each side of the sliced cucumbers. These cuts allow the seasoning to penetrate better, enhancing the flavor.
Step 2
Place the cut cucumbers in a bowl and sprinkle evenly with 2 tablespoons of coarse sea salt. Let them sit for about 10 minutes. This process draws out moisture from the cucumbers, ensuring a wonderfully crisp texture.
Step 3
While the cucumbers are pickling, prepare 1 tablespoon of minced garlic and 1 teaspoon of ginger juice. Remove the stems from the Cheongyang and red bell peppers, wash them, and finely slice them into thin rounds. You can remove the seeds if you prefer less heat.
Step 4
After about 10 minutes of pickling, lightly drain any water released from the cucumbers. Add 1 tablespoon of sugar, 2 tablespoons of vinegar, the minced garlic, ginger juice, and the sliced peppers to the bowl. Gently mix everything together, being careful not to mash the cucumbers. Ensure the seasoning is evenly distributed for consistent flavor.
Step 5
Arrange the well-mixed cucumber pickles attractively on a plate. You’ve now completed your easy-to-make instant cucumber pickles, featuring a delightful crunch and a perfectly balanced sweet, sour, and slightly spicy flavor! These pickles can be enjoyed immediately or chilled in the refrigerator for an even more refreshing taste. Enjoy your cooking!
