Super Easy No-Boil Oiji (Pickled Korean Cucumbers) Recipe
Learn how to make delicious Oiji without boiling water or complicated steps! Perfect for preserving Korean cucumbers for up to a year.
Discover a wonderfully simple method to create crisp and flavorful Oiji, Korean pickled cucumbers, without using any water or boiling processes. This recipe is your secret to enjoying homemade Oiji all year round, ensuring a delightful crunch and taste. It’s incredibly easy and perfect for beginners!
Ingredients- 15 Korean cucumbers
- 1 cup salt (using a standard paper cup for measurement)
- 1 cup sugar (using a standard paper cup for measurement)
- 1 cup vinegar (such as distilled or apple cider vinegar, using a standard paper cup for measurement)
Cooking Instructions
Step 1
Hello everyone! Today, I’m thrilled to share a super simple recipe for making Oiji, Korean pickled cucumbers, right at home. No need for boiling water or complex steps – you can enjoy crisp and delicious Oiji all year long with this easy method.
Step 2
First, select 15 fresh Korean cucumbers. Wash them thoroughly under running water. Trim off the hard stem ends from both sides of each cucumber. Gently pat them dry with a paper towel to remove any excess moisture, which helps in the pickling process.
Step 3
Next, let’s prepare the perfect brine for our Oiji. Using a standard paper cup as a measure, we’ll use equal parts of salt, sugar, and vinegar. For approximately 10 cucumbers, measure 1 cup of salt, 1 cup of sugar, and 1 cup of vinegar. (Note: The recipe calls for 15 cucumbers total, and the ratio provided is based on 10 cucumbers. You can scale this up for all 15 or adjust as needed. The provided ratio is for 10 cucumbers.)
Step 4
Now, get a clean, airtight container ready for your Oiji. Layer the prepared cucumbers inside the container. Sprinkle the salt, sugar, and vinegar mixture evenly over the cucumbers. If you’re concerned about the sugar not dissolving completely, you can first dissolve the salt and sugar in the vinegar by stirring them well until fully integrated, and then pour this seasoned vinegar over the cucumbers. This ensures the flavors meld beautifully.
Step 5
Seal the container tightly with its lid. Place the container in a cool, dark place at room temperature for about 2 days (48 hours). During this time, it’s beneficial to flip the container upside down once or twice a day. This helps the pickling liquid distribute evenly, ensuring consistently flavorful Oiji. The photo shows how the Oiji looks after 2 days.
Step 6
After two days, your delicious Oiji will be ready! You can enjoy it immediately, or for longer storage, transfer it to a kimchi refrigerator or a regular refrigerator. Oiji made this way remains crisp and not overly salty, allowing you to enjoy your homemade pickled cucumbers without water for up to a year. Enjoy your culinary creation!
