Spicy and Sweet Cucumber Pepper Pickles
Homemade Cucumber Pepper Pickles with Added Onions
Here’s a simple recipe for making homemade cucumber pepper pickles without needing pickling spice. They can be stored for a long time, making them a useful addition to your home cooking repertoire. Enjoy a refreshing and flavorful pickle that’s easy to make!
Main Ingredients
- 4 Korean cucumbers (Oigochu)
- 1/2 Onion
Cooking Instructions
Step 1
Wash the 4 Korean cucumbers thoroughly and remove the stems. Cut them into bite-sized pieces, about 2-3cm long, suitable for pickles. Slice the 1/2 onion into similarly sized pieces.
Step 2
Now, let’s make the delicious brine. In a pot, combine 220ml of water, 110ml of vinegar, and 110g of sugar. Add 1/2 tablespoon of whole peppercorns and 5-6 bay leaves for aromatic flavor.
Step 3
Place the pot with the brine ingredients over medium heat and bring to a boil. Stir occasionally to help the sugar dissolve completely. Once it starts to bubble vigorously, turn off the heat immediately.
Step 4
Arrange the sliced cucumbers and onions into a clean, sterilized glass jar. Don’t pack them too tightly, leaving a little space will help the brine penetrate evenly.
Step 5
Pour the hot brine over the vegetables in the jar, ensuring they are completely submerged. Pouring the hot brine helps to sterilize the contents, contributing to better preservation.
Step 6
Seal the jar with a lid and let it sit at room temperature for about half a day (6-12 hours) to cool down and allow the brine to infuse. After cooling, refrigerate the pickles. They will be ready to eat after about a day, and can be stored in the refrigerator for over 2 weeks.
