Spicy & Tangy Crispy Cheongyang Chili Pickles
Altoran Chef Im Sung-geun’s All-Purpose Cheongyang Chili Pickle Recipe
Perfect for when you lose your appetite! Introducing Cheongyang chili pickle recipe made with Chef Im Sung-geun’s special Altoran method. Made with seasonal Cheongyang chilies, these pickles boast a refreshing yet piquant flavor and a wonderfully crisp texture. They are the ultimate side dish to accompany rice or to cut through rich, greasy foods!
Cheongyang Chili Pickle Ingredients
- 50 Cheongyang chilies
- 2 cups (400ml) water
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 2 Tbsp salt (approx. 30g)
- 1 Tbsp whole peppercorns
- 2 bay leaves
- 15g thinly sliced ginger
Cooking Instructions
Step 1
First, wash the fresh Cheongyang chilies thoroughly under running water. Then, use paper towels to pat them completely dry. Any remaining moisture can cause the pickles to become mushy. Remove the stems and cut the chilies into bite-sized pieces, about 2-3 cm long.
Step 2
In a pot, combine 2 cups of water, 1 cup of vinegar, 1 cup of sugar, and 2 tablespoons of salt. Stir well to dissolve. For the aromatics, place 2 bay leaves, 15g of thinly sliced ginger, and 1 tablespoon of whole peppercorns into a small cheesecloth bag or a spice bag. This allows the spices to infuse their flavor without dispersing directly into the pickle brine, making for easy removal later. Add the spice bag to the pot and bring to a boil over medium-high heat. Once it starts boiling, immediately reduce the heat to low and simmer for 5 more minutes to create a flavorful pickle brine.
Step 3
After simmering for 5 minutes, carefully remove the spice bag containing the bay leaves, ginger, and peppercorns from the pot. Instead of using the brine piping hot, let it cool slightly. This step is crucial for maintaining the crispness of the Cheongyang chilies. Allow the brine to cool down for a few minutes until the intense steam dissipates.
Step 4
Place the prepared Cheongyang chilies into a sterilized glass jar. Pour the pickle brine over the chilies, but make sure it’s not boiling hot – it should have cooled down a bit (just enough so you can handle it). Pouring the brine when it’s still very hot can cook the chilies and make them soft. By using a slightly cooled brine, you ensure a much crisper pickle. As time goes by, the brine will penetrate the chilies, developing a deeper and more delicious flavor.
Step 5
Once the brine is poured, let the jar cool completely to room temperature before sealing it tightly with a lid. Refrigerate for at least overnight. This allows the flavors to meld beautifully. (Tip: Pouring the brine while it’s too hot can cause discoloration of the chilies, as I unfortunately experienced! So be sure to let it cool down first.)
