Crispy & Quick! Easy Non-Salty Pickled Cucumbers (10-Minute Recipe)
Cucumber Jangajji: Ready in 10 Minutes. An easy, fast, and less salty instant pickle.
This cucumber jangajji (pickled cucumber) is even easier and more delicious than the traditional kind. Enjoy a delightful crunch without the long waiting time!
Main Ingredients- 5 cucumbers (choose firm, fresh ones)
- 5 Korean green chilies (adjust to your spice preference)
- 5 red chilies (for color and a hint of sweetness)
- 10 whole garlic cloves (thinly sliced)
- Coarse salt (for washing cucumbers)
Pickling Brine- 1.5 cups soy sauce (approx. 300ml)
- 1.5 cups water (approx. 300ml)
- 1 cup sugar (approx. 200g, adjust to taste)
- 2/3 cup vinegar (approx. 130ml)
- 100ml plum extract (maesilcheong)
- 2 bay leaves
- 1.5 cups soy sauce (approx. 300ml)
- 1.5 cups water (approx. 300ml)
- 1 cup sugar (approx. 200g, adjust to taste)
- 2/3 cup vinegar (approx. 130ml)
- 100ml plum extract (maesilcheong)
- 2 bay leaves
Cooking Instructions
Step 1
First, thoroughly wash the cucumbers. Take a little coarse salt in your hand and scrub the cucumber skin to clean it well. Washing with salt helps remove surface impurities and enhances the crispiness. Rinse the cucumbers under running water and pat them dry.
Step 2
Trim the ends off the dried cucumbers and cut them in half lengthwise. Then, use a spoon to scoop out the seeds from the center. Removing the seeds prevents sogginess and improves the texture. Cut the seeded cucumber halves into bite-sized pieces, about 1.5cm thick.
Step 3
Peel the whole garlic cloves and slice them thinly. Remove the stems from the green and red chilies, then cut them into thick pieces of similar length. Cutting the chilies thickly ensures you get their spicy flavor and aroma when eating the pickles.
Step 4
In a large bowl, combine the sliced cucumbers, sliced garlic, and chopped green and red chilies. Having all ingredients prepped makes the next step quick and easy.
Step 5
Now, let’s make the pickling brine. In a pot, combine 1.5 cups soy sauce, 1.5 cups water, 1 cup sugar, 2/3 cup vinegar, 100ml plum extract, and 2 bay leaves. Bring this mixture to a boil over high heat.
Step 6
Once the brine starts boiling, ensure the sugar has completely dissolved. Without turning off the heat, immediately pour the hot brine over the ingredients in the bowl! Pouring the hot brine seals in the freshness and helps the pickles last longer. Gently mix everything to combine. Let it cool slightly, then store in the refrigerator. You can enjoy it right away, or let it sit for a day for an even deeper flavor.
