Crispy Cucumber Pepper Pickles with Fresh Pear Juice
Cucumber Pepper Pickles: Adding Pear Juice for a Healthier Twist!
Instead of using boiled and juiced pear, this recipe uses fresh pear juice extracted directly from raw pears. This innovative approach allows us to significantly reduce the amount of sugar while still achieving a delicious pickle. Enjoy the crispiness and subtle sweetness of these cucumber pepper pickles!
Main Ingredients- 300 grams of cucumber peppers (choose varieties known for their crispiness)
- 120 ml of fresh pear juice (unpasteurized)
- 80 ml of soju (Korean distilled spirit, approx. 16-20% ABV)
- 100 ml of soy sauce (brewing soy sauce)
- 50 ml of soup soy sauce (or dark soy sauce)
- 2 tablespoons of organic raw sugar (optional, adjust or omit to taste)
- 100 ml of vinegar (apple cider or brown rice vinegar recommended)
- 50 ml of plum extract
Cooking Instructions
Step 1
First, prepare your cucumber peppers, also known as ‘asak-i’ peppers for their crisp texture. Wash them thoroughly under running water and then pat them completely dry with paper towels or a clean cloth. Ensuring they are dry is crucial to prevent the pickles from becoming mushy or spoiling.
Step 2
Next, cut the peppers into bite-sized pieces. While you can pickle them whole, cutting them makes them easier to handle and eat later, and allows the pickling liquid to penetrate better. I’ve cut them into about 3-4 cm lengths, but feel free to adjust the size according to your preference.
Step 3
Now, let’s create the base for our pickling brine. In a pot, combine 120 ml of fresh, unboiled pear juice with 80 ml of soju. These two liquids together make 200 ml of liquid base. The soju not only adds a subtle flavor but also helps preserve the pickles.
Step 4
Add 100 ml of soy sauce and 50 ml of soup soy sauce to the pot. Then, stir in 2 tablespoons of organic raw sugar for a mild sweetness. Using raw sugar offers a natural sweetness, and you can omit or reduce it if you prefer less sweetness or if the pear juice is sweet enough for your liking. Bring the mixture to a gentle boil, stirring until the sugar is completely dissolved. Avoid boiling for too long; just a brief simmer is sufficient.
Step 5
Once the mixture has simmered, turn off the heat. Now, add 100 ml of vinegar and 50 ml of plum extract, totaling 150 ml of tangy and sweet flavor. You can adjust the ratio of vinegar to plum extract based on your personal taste – more vinegar for extra tanginess, or more plum extract for added sweetness.
Step 6
Carefully place the cut cucumber peppers into a sterilized jar or container. Pour the pickling brine over the peppers, ensuring they are fully submerged. Allow the brine to cool down a bit before pouring; it should be warm, not piping hot.
Step 7
To keep the peppers submerged and fully covered in brine, place a weight on top (like a small plate or a pickling weight). This prevents the peppers from being exposed to air, which keeps them fresh and crisp. If your container seems too tall and the brine level appears low, using a shorter, wider container can be more effective in ensuring all peppers are covered. Let them sit at room temperature for about a day to start the pickling process, then store them in the refrigerator. They’ll be ready to enjoy in about 2-3 days!
