Crispy No-Water Pickled Cucumbers (Oiji)
Summer Delight! Easy No-Water Oiji Recipe – Not Too Sour, Not Too Sweet, Ready to Eat Immediately
I always enjoy making pickled cucumbers (oiji) during the summer. Although I initially didn’t plan to make any this year, my daughter’s comment, ‘Oiji is so delicious!’, prompted me to buy cucumbers right away. While contemplating how to prepare them, I decided to make ‘no-water oiji’, which avoids the cumbersome water-brining process. Most methods I’ve tried tend to be too sour and sweet for my liking, making them taste like pickles. I personally prefer the traditional method of using boiled water and salt, but my arm was aching, so I needed an easier approach. I was prepared to discard the batch if it turned out too sour or sweet. Thankfully, the result was exactly the flavor I envisioned! My daughter tasted it and declared it the ‘best ever,’ eating it with great enthusiasm, which made me very proud. I also find the crunchy texture and the perfectly balanced sweet and sour taste incredibly addictive; I might finish them all very soon! I might have to make another batch. I’m quite pleased with myself for discovering a golden ratio that allows no-water oiji to be just as delicious as the boiled-water method! From now on, I’ll confidently make only no-water oiji without any hesitation. This summer, prepare a satisfying side dish by easily making and enjoying these crunchy, no-water pickled cucumbers. Stay healthy always~♡
Ingredients
- 40 cucumbers
- 1 cup coarse salt (approx. 200g)
- 4 cups sugar (approx. 800g)
- 1 cup vinegar (approx. 200ml)
- 1 cup soju (Korean distilled spirit, approx. 200ml)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. It’s crucial to completely dry them using paper towels or a dry cloth, ensuring no moisture remains on the surface. Residual moisture can cause the pickled cucumbers to become mushy or spoil.
Step 2
Arrange the clean and dried cucumbers snugly in your chosen storage container. Once the cucumbers are in place, sprinkle the coarse salt and sugar evenly over them. This process will effectively draw out moisture from the cucumbers, preserving their crispiness.
Step 3
Pour the vinegar and soju over the cucumbers, salt, and sugar mixture in the container. Vinegar adds a tangy flavor and enhances preservation, while soju helps eliminate any unwanted odors and contributes to a firmer texture in the pickled cucumbers.
Step 4
Cover the container and let it sit at room temperature for about two days. During this time, gently shake the container or flip the cucumbers over (once or twice a day) to ensure they are evenly submerged in the pickling liquid. This step guarantees uniform pickling and consistent flavor throughout.
Step 5
After two days, once the pickled cucumbers have reached the desired level of pickling, lightly squeeze out any excess liquid and store them in a cool place, such as a kimchi refrigerator. This storage method will keep your pickled cucumbers crisp and delicious for a long time. When ready to serve, rinse them under water, slice them to your preferred size, and season as desired.