Crispy & Delicious Oiji (Pickled Cucumbers) – 20 Cucumbers, No Water Added
The Ultimate Summer Side Dish! How to Make Oiji Without Water & Perfect Storage Tips
When you think of summer, fresh and crisp ingredients come to mind, and cucumber is definitely one of them! While some people may not be fans of cucumber, properly made oiji is an absolute rice thief. Today, I’ll show you how to make oiji with a crisp texture by draining out the water, all without complicated steps. If you make it now, you can enjoy delicious pickled cucumbers all year round. If you found the old method of soaking in a 1:10 salt-to-water ratio too salty and prone to mold, this method is simple and has a low failure rate, so be sure to try it!
Ingredients
- 20 Oiji Cucumbers (approx. 1.5kg)
- 1 cup Coarse Sea Salt (for washing cucumbers)
- 1 cup Plum Extract (Maesil Cheong)
- 1 cup Vinegar
- 1/2 cup Coarse Sea Salt (for pickling)
- 2 cups Corn Syrup
Cooking Instructions
Step 1
First, prepare the oiji cucumbers. Oiji cucumbers are smaller, firmer, and straighter than regular cucumbers. I bought a box of 20 for 8,900 KRW at the mart. Choose 20 cucumbers of similar size for easier preparation.
Step 2
Gently rub the surface of the cucumbers to clean them. Put on rubber gloves and take about half a cup of coarse sea salt in your hands. Rub each cucumber gently. This process will remove the black spines from the cucumber surface, making the oiji cleaner.
Step 3
After rubbing with salt, wash the cucumbers thoroughly under running water and pat them dry. It’s important to wash away any remaining impurities or salt.
Step 4
Place the dried cucumbers into an airtight container or a thick plastic bag, layering them neatly. Make sure to thoroughly remove any remaining moisture from the cucumbers using paper towels to ensure the oiji remains crisp and doesn’t become mushy. Don’t pack them too tightly when layering.
Step 5
Prepare the pickling brine. In a large bowl, combine 1 cup of plum extract, 1 cup of vinegar, 1/2 cup of coarse sea salt, and 2 cups of corn syrup (which acts as a sweetener and aids in osmosis). Stir until all ingredients are well combined. (Tip: Using corn syrup instead of sugar not only adds sweetness but also helps draw out the moisture from the cucumbers more effectively through osmosis.)
Step 6
Pour the prepared pickling brine evenly over the layered cucumbers in the container. Ensure all cucumbers are submerged in the brine. If you don’t have enough brine for all the cucumbers, make more following the same ratio.
Step 7
Seal the container tightly with plastic wrap or a lid, ensuring no air can escape. This is crucial. Since the brine might overflow as water is released from the cucumbers, it’s advisable to place a bowl or tray underneath to catch any drips. If you’re layering additional plastic wrap, use 2-3 layers to prevent moisture evaporation and help keep the oiji crisp.
Step 8
After one day, the cucumbers will start to wilt slightly, and moisture will begin to seep out. They typically need about 3 days at room temperature to pickle properly. You can turn them over once during this time for more even pickling.
Step 9
After 3 days, take out the well-pickled oiji and neatly arrange them in a clean airtight container. Use the pickling brine as is.
Step 10
Finally, pour the remaining 2 cups of corn syrup evenly over the oiji. Close the lid and store in the refrigerator. The corn syrup’s osmotic action helps maintain the moisture in the oiji, ensuring its crisp texture for up to a year. When you’re ready to eat, simply slice the oiji and mix it with your desired seasonings without squeezing out any extra water. It makes a fantastic side dish or even a filling for sandwiches!
