Sweet and Tangy Cucumber Soy Sauce Pickle
Mastering the Perfect Ratio: Easy Homemade Cucumber Soy Sauce Pickles
Perfect for when you need a quick side dish! Learn how to make incredibly delicious soy sauce pickles with the right ratio. These pickles offer a satisfying crunch and a delightful sweet and sour flavor that will have you reaching for more!
Pickle Ingredients- 3 onions
- 4 cucumbers
- 1/4 head of cabbage
- 1/3 daikon radish
Golden Ratio Soy Sauce Seasoning (using a paper cup as a measure)- 3 cups soy sauce
- 3 cups sugar
- 3 cups vinegar
- 6 cups water
- 3 cups soy sauce
- 3 cups sugar
- 3 cups vinegar
- 6 cups water
Cooking Instructions
Step 1
Initially, I only planned to use cabbage, cucumber, and onion, but then I realized adding daikon radish would enhance the texture and flavor! Daikon radish truly makes a difference in soy sauce pickles.
Step 2
Daikon radish adds a wonderful element to soy sauce pickles! Its crisp texture and subtle sweetness are truly delightful.
Step 3
Cut the cabbage into pieces roughly the same size as the onions or daikon. The exact size isn’t critical as long as it’s easy to eat, so feel free to adjust as you like.
Step 4
Combine all the prepared vegetables in a large bowl and mix well. The larger container is for my in-laws, and the smaller one is for us. (Tip: If you’re making some for your father-in-law’s household, consider adding minced garlic for an extra layer of flavor if they enjoy garlic!)
Step 5
Prepare the soy sauce seasoning: 3 cups soy sauce, 3 cups sugar, 3 cups vinegar, and 6 cups water. The ratio is a simple 1:1:1:2. Using a standard paper cup as your measuring tool will make this process easy.
Step 6
Pour the combined soy sauce seasoning ingredients into a pot and bring to a rolling boil over high heat. Boiling it thoroughly is essential for preserving the pickles and ensuring they taste great for a long time.
Step 7
As the soy sauce mixture comes to a vigorous boil, white foam will appear on the surface. Skim off this foam. Be careful not to remove too much, as this could reduce the amount of pickling liquid.
Step 8
Once you’ve skimmed off the foam, carefully pour the boiling soy sauce mixture over the vegetables in the container. Be cautious, as it’s very hot!
Step 9
It might look like there isn’t enough pickling liquid to cover the vegetables at first, but don’t worry! As the vegetables sit, they will release their own juices, and the liquid level will rise naturally.
Step 10
After pouring the soy sauce mixture, instead of immediately refrigerating, leave the container at room temperature for about a day, especially with current weather conditions. To ensure the flavors meld evenly, flip the container or rearrange the vegetables periodically, moving the top layer to the bottom. This helps the pickles mature beautifully.
