Crispy and Delicious Pickled Cucumber and Onion
The Perfect Partner for Pork Belly! Refreshing and Sweet-and-Sour Pickled Cucumber and Onion Recipe
Introducing an easy homemade pickled cucumber and onion recipe that’s not too salty and has just the right amount of sweet and sour. It’s the best side dish to accompany pork belly or rich meat dishes, cutting through the richness and enhancing the flavor.
Main Ingredients- 4 medium onions
- 2 firm cucumbers
- 4 Cheongyang peppers (spicy Korean chili peppers)
- 3 pieces of dried kelp (kombu)
Golden Ratio Pickling Brine- 400ml water
- 300ml soy sauce
- 200ml brown sugar
- 100ml vinegar
- 400ml water
- 300ml soy sauce
- 200ml brown sugar
- 100ml vinegar
Cooking Instructions
Step 1
Thoroughly scrub the clean cucumbers with coarse salt to wash their skins. Pat them completely dry with kitchen towels. Peel and wash the onions, and wash the Cheongyang peppers after removing their stems.
Step 2
Cut the prepared onions in half and then slice them into bite-sized pieces. Aim for slices that are not too thin, for a pleasant mouthful.
Step 3
Trim the ends off the washed cucumbers. Cut them in half lengthwise, and then cut each half into two, resulting in four pieces per cucumber.
Step 4
If the cucumber seeds are too soft or numerous, gently scoop out the central seed part with a knife or spoon. This helps maintain a crisp texture.
Step 5
Cut the sliced cucumbers into manageable lengths, approximately 4-5 cm, so they fit well in the jar and are easy to eat.
Step 6
Pack the prepared onions, cucumbers, and finely chopped Cheongyang peppers into sterilized heat-resistant glass jars. Layering the vegetables can help fit more into the jars.
Step 7
In a pot, combine the water, soy sauce, brown sugar, and vinegar to make the pickling brine. Bring to a boil over high heat, then reduce to medium heat and simmer for another 2-3 minutes. Important: To prevent the kelp from becoming slimy, remove it from the brine as soon as it starts to boil.
Step 8
Immediately pour the hot pickling brine over the vegetables in the sterilized jars, ensuring all ingredients are submerged. Once the brine has cooled completely, seal the jars tightly and refrigerate for at least one day before serving. Enjoy your delicious, sweet-and-sour pickled cucumbers and onions!
