Chewy and Tangy Pickled Cucumber Salad
Chewy and Tangy Pickled Cucumber Salad
The Ultimate Side Dish: Chewy and Crispy Pickled Cucumber Salad Recipe with a Sweet and Sour Kick
Hello everyone! With the holidays approaching, I know many of you are busy. Today, I’m sharing a fantastic side dish recipe that’s perfect for keeping in the fridge. We’ll be using pickled cucumbers to create a salad that’s wonderfully tangy and boasts a delightful chewy texture. It’s a versatile side dish that you can enjoy anytime. If you’re curious about my secret to achieving that perfect chewy texture, stick around!
Main Ingredients- 15 pickled cucumbers (ensure they are pre-made with salt, sugar, and vinegar, so no rinsing or soaking needed)
- 2 onions
- 4 Korean green chili peppers (Cheongyang peppers)
- 3 red chili peppers
- 10 Tbsp corn syrup (for drawing out moisture from cucumbers)
Seasoning Ingredients- 10 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 4 Tbsp plum extract
- 4 Tbsp corn syrup
- 4 Tbsp apple cider vinegar (or 2x strength vinegar)
- Sesame seeds, to taste
- 10 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 4 Tbsp plum extract
- 4 Tbsp corn syrup
- 4 Tbsp apple cider vinegar (or 2x strength vinegar)
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, prepare 15 pickled cucumbers that were made without added water, giving them a naturally sweet and sour flavor. Since they are already seasoned, there’s no need to rinse or soak them.
Step 2
Thinly slice the 2 onions into strips. For the chili peppers, remove the seeds and slice them diagonally. If you prefer a finer texture, you can finely mince the onions and chili peppers.
Step 3
Slice the prepared pickled cucumbers into your desired bite-sized pieces. You can cut them into rounds or diagonally.
Step 4
(Secret to achieving chewy pickled cucumbers!) In a bowl, combine the sliced pickled cucumbers with 10 Tbsp of corn syrup. Gently mix them together and let them sit at room temperature for about 15 minutes. This process utilizes osmosis to draw out moisture from the cucumbers, making them chewier. After 15 minutes, you’ll notice a significant amount of liquid has been released. Drain this liquid away.
Step 5
Using a sieve or a cheesecloth, squeeze out as much excess liquid as possible from the pickled cucumbers. This step is crucial for achieving that wonderfully chewy texture.
Step 6
Transfer the squeezed pickled cucumbers to a large bowl and add the sliced onions and chili peppers.
Step 7
Now it’s time to season the salad! Add the minced garlic (2 Tbsp), plum extract (4 Tbsp), rice wine (2 Tbsp), gochugaru (10 Tbsp), vinegar (4 Tbsp), and corn syrup (4 Tbsp) to the bowl. Mix everything thoroughly until well combined. For an enhanced aroma, you can add a little sesame oil if you like.
Step 8
Finally, sprinkle a generous amount of sesame seeds over the salad. Your delicious pickled cucumber salad is now ready!
Step 9
When you don’t have much appetite, this pickled cucumber salad is the perfect accompaniment to rice. Its sweet, sour, and chewy nature will stimulate your taste buds and make you want to finish your whole meal! It truly is a ‘rice thief’! Store it in the refrigerator for a satisfying side dish anytime.
Step 10
You’ll be captivated by the addictive, chewy texture that makes you want to keep eating. Don’t miss out on making this delightful pickled cucumber salad!
