Crispy and Delicious Pickled Cucumbers (Okjubu’s Recipe)
Crispy and Delicious Pickled Cucumbers (Okjubu’s Recipe)
Super Easy Way to Make Pickled Cucumbers Without Water: Okjubu’s Simple Pickling Recipe
Cucumbers are in season right now and are at their most affordable! I found them at the supermarket for less than 2,000 won for 5 pieces, so I bought them and decided to make pickled cucumbers. I’ve been meaning to try this since last year, and I finally succeeded this year. Make delicious homemade pickled cucumbers with simple ingredients!
Main Ingredients- 10 Korean cucumbers (Baek-oi)
- 3 Cheongyang peppers
- 1 cup coarse sea salt
- 1 cup vinegar
- 1/2 cup sugar
- 1/2 cup soju (Korean rice wine)
Cooking Instructions
Step 1
Prepare 10 Korean cucumbers (Baek-oi). Wash them thoroughly under running water using a soft cloth or paper towel to remove any dirt or debris. This step is crucial for cleanliness.
Step 2
After washing, pat the cucumbers completely dry with paper towels. It’s very important that there is no moisture left on the cucumbers, as this can lead to them becoming soft or mushy. Place all the dried cucumbers into a zip-top bag.
Step 3
Make long slits down the length of the 3 Cheongyang peppers. Slitting them this way will allow the spicy flavor of the peppers to infuse into the cucumbers as they pickle, making them more delicious. Add the slit Cheongyang peppers into the zip-top bag with the cucumbers.
Step 4
Now it’s time to add the ingredients for the pickling brine that will give the cucumbers their signature flavor. Into the zip-top bag, add 1 cup of coarse sea salt, 1 cup of vinegar, 1/2 cup of sugar, and 1/2 cup of soju. The soju helps prevent the growth of unwanted bacteria and adds to the overall flavor of the pickled cucumbers.
Step 5
Press out as much air as possible from the zip-top bag and seal it tightly. Place the bag in a cool, shaded place, away from direct sunlight, and let it ferment for 2 to 7 days. You’ll know they’re ready when the cucumbers become shriveled and turn a yellowish color. After fermentation, check the Cheongyang peppers and discard them if they seem to have imparted enough flavor or if their texture is no longer desirable. Transfer the pickled cucumbers and the pickling brine into a clean airtight container and store it in the refrigerator. This brine can be used later when making pickled cucumber salads.
Step 6
While these pickled cucumbers are ready to eat, it’s best to let them mature in the refrigerator for at least another week for optimal flavor. When you’re ready to serve, take out the pickled cucumbers, slice them into bite-sized pieces, and place them in a bowl. Mix them with a little sugar, gochugaru (Korean chili flakes), sesame oil, and toasted sesame seeds. Gently toss everything together until well combined to create a delicious, sweet, sour, and slightly spicy pickled cucumber salad (oi muchim). It’s a perfect side dish for rice!
