Refreshing Summer Delight: Two Ways to Pickle Cucumbers
Beat the Heat with Simple Pickled Cucumbers (Inspired by Chef Jeong Ho-young & Choice Cooking Lab)
Beat the summer heat with these refreshing and crisp pickled cucumbers! Inspired by popular YouTubers Chef Jeong Ho-young and Choice Cooking Lab, this recipe offers two easy-to-follow methods for making delicious pickled cucumbers at home. Perfect as a side dish for any meal or a delightful accompaniment to ramen, these pickles are a must-try this summer!
Main Ingredients- 4 cucumbers
Wasabi/Mustard Pickle Seasoning- 1/2 Tbsp wasabi or mustard powder
- 1 Tbsp salt
- 3 Tbsp sugar
- 1/2 Tbsp wasabi or mustard powder
- 1 Tbsp salt
- 3 Tbsp sugar
Cooking Instructions
Step 1
First, trim off the ends of the cucumbers. Then, use the back of your knife to gently scrape off the bumpy texture on the cucumber’s skin, making it smooth. This preparation makes it easier to handle the cucumbers.
Step 2
Now, let’s make the cuts. To ensure consistent depth, place a thin object like a chopstick or a small book under your cutting hand. This will help you control the knife so it only goes halfway through the cucumber. If you’re right-handed, it might be more comfortable to start cutting from the top left. Make thin cuts, about halfway through the cucumber’s thickness, all along its length.
Step 3
Once one side is done, flip the cucumber over and repeat the process on the other side, again making cuts from the top left, ensuring the knife goes only halfway through the cucumber’s thickness. Be thorough with the cuts on both sides.
Step 4
The cucumbers, with the cuts made, will now bend easily, resembling an accordion. Prepare two cucumbers this way.
Step 5
For the first pickle variation, the ‘Wasabi/Mustard Pickle’, prepare the seasoning: mix 1/2 Tbsp of wasabi or mustard powder, 1 Tbsp of salt, and 3 Tbsp of sugar.
Step 6
Place the two cut cucumbers into a zip-top bag that fits their size. Sprinkle the prepared seasoning powder evenly over the cucumbers. Seal the bag tightly and gently massage the cucumbers with your hands to distribute the seasoning evenly. Place the sealed bag on a plate or tray and refrigerate for at least 24 hours to let them cure. For best results, place a heavy object on top of the bag to help draw out more moisture, ensuring a crispier texture.
Step 7
After 24 hours, take the cucumbers out of the refrigerator. You’ll see that they have released a significant amount of liquid – this is a good sign that they have pickled properly.
Step 8
You’ll notice the pickled cucumbers look shriveled and smaller. This is normal as they lose moisture during the pickling process.
Step 9
Cut the well-pickled cucumbers into bite-sized pieces and store them in an airtight container. They are best consumed within 3-4 days when kept refrigerated.
Step 10
Here’s a pro tip! Don’t discard the liquid released from pickling the cucumbers. It’s delicious for pickling carrots too! Cut half a carrot into 8 long pieces.
Step 11
Place the cut carrot pieces into the reserved cucumber pickling liquid. Let them pickle for about 2 hours.
Step 12
These pickled carrots offer a different, yet equally delightful, sweet and sour flavor profile. Remember to utilize that flavorful leftover cucumber liquid – don’t throw it away!
Step 13
Now, let’s move on to the second pickle method: the ‘Sweet & Sour Cucumber Pickle’. In a zip-top bag or an airtight container, combine 250ml of water, 200ml of vinegar, and 10 Tbsp of sugar. Stir well until the sugar is dissolved. If some sugar remains undissolved, don’t worry; it will dissolve slowly while you prepare the other ingredients.
Step 14
In a separate zip-top bag or bowl, prepare a 4% salt solution by mixing 500ml of water with 2 Tbsp of salt until fully dissolved.
Step 15
Add the remaining two cut cucumbers to this 4% salt solution.
Step 16
Let the cucumbers brine in the salt water for 10 minutes. This step helps season the cucumbers and maintain their crispness.
Step 17
Add about 10 small pieces of dried kelp (kombu) to the vinegar and sugar mixture once the sugar is completely dissolved. The kelp helps to mellow the sharp tang of the vinegar, adding a richer umami flavor to the pickling brine.
Step 18
After 10 minutes in the salt water, carefully remove the cucumbers and gently squeeze out excess water. Avoid squeezing too hard, as this can make them mushy. Place the lightly squeezed cucumbers into the seasoned vinegar brine. Let them pickle in the refrigerator for at least 20 minutes. This allows the cucumbers to absorb the sweet and sour flavors.
Step 19
Finally, cut the well-pickled cucumbers into desired pieces with scissors or a knife and serve. These sweet and sour pickles are delicious on their own, but they are especially fantastic with hot ramen. Enjoy! 🙂
