Crispy and Delicious Homemade Pickles
Homemade Pickle Recipe
This recipe guides you through making refreshing, tangy, and wonderfully crunchy pickles using seasonal ingredients like fresh onions, Korean cucumbers (oigochu), and white cucumbers. Perfect for enjoying immediately or after a short chill, these pickles are a delightful addition to any meal. Learn how to create these vibrant pickles with simple steps!
Main Ingredients
- 10 white cucumbers
- 10 onions
- 30 Korean cucumbers (oigochu)
- 5 Cheongyang chili peppers (optional, for added spice)
Pickle Brine (Vinegar Mixture)
- 10 cups water
- 5 cups vinegar
- 5 cups sugar
- 1 cup soy sauce
- 1 cup coarse sea salt
- 3 cups plum extract (maesil-cheong)
- 1 cup soju (for preservation and to remove odor)
- 3 bay leaves
- 10 cups water
- 5 cups vinegar
- 5 cups sugar
- 1 cup soy sauce
- 1 cup coarse sea salt
- 3 cups plum extract (maesil-cheong)
- 1 cup soju (for preservation and to remove odor)
- 3 bay leaves
Cooking Instructions
Step 1
Begin by preparing your fresh vegetables for pickling. Thoroughly wash the white cucumbers by rubbing them with coarse sea salt. This helps to clean them effectively, remove any bitterness from the skin, and enhance their crispiness.
Step 2
Slice the washed white cucumbers into rounds approximately 0.5 to 0.7 cm thick. Slicing them too thinly can make them mushy, while slicing them too thickly might prevent the brine from penetrating properly. Aim for a consistent, bite-sized thickness.
Step 3
Peel the onions and cut them into bite-sized cubes or wedges. Similar to the cucumbers, aim for pieces that are easy to handle and will absorb the brine well without falling apart.
Step 4
Trim the stems from the Korean cucumbers (oigochu) and cut them into 5-6 segments, or bite-sized pieces. If you desire a spicier pickle, you can add the Cheongyang chili peppers; remove the seeds if you prefer less heat. These will add a lovely green hue and a slight kick.
Step 5
Combine all the prepared vegetables (white cucumbers, onions, Korean cucumbers, and Cheongyang chili peppers if using) in a large bowl. Gently toss them together to ensure they are evenly mixed and ready to be packed into jars.
Step 6
Now, let’s prepare the flavorful pickle brine. In a large pot, combine 10 cups of water, 5 cups of vinegar, 5 cups of sugar, 1 cup of soy sauce, 1 cup of coarse sea salt, 3 cups of plum extract, 1 cup of soju, and 3 bay leaves. For a cleaner taste, consider reducing the soy sauce and adjusting the saltiness with sea salt. You can also adjust the sweet and sour balance to your preference.
Step 7
Bring the brine mixture to a rolling boil over high heat. Stir occasionally to ensure the sugar and salt are completely dissolved. Once boiling, reduce the heat slightly and let it simmer for 1-2 minutes to create a well-infused vinegar mixture.
Step 8
Carefully pour the hot brine over the prepared vegetables in the bowl or directly into the pickling jars. Ensure that the vegetables are completely submerged in the brine. The hot brine helps to preserve the vegetables and maintain their crisp texture.
Step 9
If you made these the day before, it’s time to enjoy them! They are already delightfully crisp, tangy, and sweet, perfect for immediate consumption.
Step 10
Allow the pickles to cool completely before sealing them in clean jars and refrigerating. For an even more enhanced flavor, let them chill in the refrigerator for 1-2 days. This resting period allows the brine to fully penetrate the vegetables, resulting in an incredibly crisp texture and a delicious broth that complements any dish. Enjoy!
