Spicy & Sweet Cheongyang Pepper Pickles
The Ultimate Side Dish for Rice! 🌶️ The Secret to Easy and Simple Cheongyang Pepper Pickles
These Cheongyang pepper pickles were made for my husband, who can’t enjoy a meal without spicy peppers. He absolutely loves them! ^^
Main Ingredients- 800g Cheongyang peppers
- 3 cups Joseon soy sauce (approx. 540ml)
- 3 cups sugar (approx. 500g)
- 3 cups vinegar (approx. 540ml)
- 1 cup soju (approx. 180ml)
Cooking Instructions
Step 1
Prepare fresh Cheongyang peppers. Trim off the stems, leaving about 0.5cm attached. Trimming too close to the pepper can cause the pickles to lose their shape as they pickle.
Step 2
Wash the Cheongyang peppers thoroughly under running water. Then, carefully pat each pepper dry with a kitchen towel. Any remaining moisture can cause the pickles to become mushy or spoil, so thorough drying is crucial.
Step 3
Take a clean toothpick and poke holes in three places on each pepper: near the top, in the middle, and near the bottom. Piercing the peppers allows the pickling liquid to penetrate deeply inside, resulting in a much more flavorful pickle.
Step 4
In a pot, combine the Joseon soy sauce, sugar, and soju. Bring this mixture to a boil. These three basic ingredients are key to the pickle’s delicious flavor profile.
Step 5
Stir occasionally while boiling over high heat until the sugar is completely dissolved. Once it starts to boil over, reduce the heat slightly and continue to boil for another 1-2 minutes. Then, turn off the heat and stir in the vinegar. Adding the vinegar at the end helps preserve its aromatic qualities, enhancing the pickle’s taste.
Step 6
If you are using glass jars for pickling, sterilize them by boiling in water, then dry them completely before use. Pack the prepared Cheongyang peppers tightly into the sterilized jars. Pour the hot pickling liquid directly over the peppers while it’s still hot. Pouring the hot liquid helps the peppers retain their crispness.
Step 7
To prevent the peppers from floating, place a flat plate or a pickling weight on top to keep them submerged in the pickling liquid. This ensures the peppers are evenly pickled and helps prevent spoilage.
Step 8
After pouring the hot pickling liquid, let it cool completely. Once cooled, cover the jars and let them sit at room temperature for 3 days to ferment. After 3 days, carefully drain the pickling liquid, bring it to a boil again, let it cool completely, and then pour it back over the peppers. This step deepens the flavor. Afterward, store the jars in the refrigerator and let them mature for another week. They will turn a nice yellow color and be ready to eat after about a week in the fridge!
Step 9
These are the Cheongyang pepper pickles after 3 days of pickling. While not fully matured yet, my husband already gave them a thumbs-up, saying they’re delicious! These spicy pickles are especially wonderful served alongside meat dishes. They cut through the richness and stimulate your appetite. They are perfect as a side dish for rice or even as a snack with drinks.
