Crisp and Non-Salty Pickled Cucumber Salad
Crisp and Non-Salty Pickled Cucumber Salad
Enjoying Pickled Cucumbers 5 Days After Pickling, with a Crisp and Non-Salty Flavor
Introducing a delightful pickled cucumber salad that stays crisp and doesn’t turn mushy. This recipe uses cucumbers sold in packs of 50 and can be enjoyed just 5 days after pickling. Following tips from Chef Im Jang of Altoran, we’ll show you how to pickle small batches for ultimate freshness. Separate the cucumbers from the pickling brine and season them to create a crisp, refreshing salad. This is a perfect side dish that will make you crave more rice! Make this delicious pickled cucumber salad easily at home.
Cucumber Pickling Ingredients- 50 pickling cucumbers
- A little vinegar (for washing cucumbers)
Pickling Brine Ingredients- 2 cups coarse sea salt (approx. 400g)
- 800ml vinegar
- 400ml soju (Korean rice wine)
- 1.8 liters rice syrup (approx. 1.8kg)
- 2 cups coarse sea salt (approx. 400g)
- 800ml vinegar
- 400ml soju (Korean rice wine)
- 1.8 liters rice syrup (approx. 1.8kg)
Cooking Instructions
Step 1
Gently wash the pickling cucumbers under running water using a soft brush or paper towel, being careful not to damage their skin. Then, soak them in water with a little vinegar for about 5-10 minutes for sterilization, and rinse again thoroughly.
Step 2
Drain the washed cucumbers well on a colander, ensuring they don’t overlap. Thoroughly drying the cucumbers is crucial for maintaining their crispness and preventing them from becoming soggy over time.
Step 3
Once completely dry, carefully pack the cucumbers snugly into a storage container. Be gentle to avoid bending or crushing the cucumbers.
Step 4
Evenly sprinkle the prepared vinegar, rice syrup, soju, and coarse sea salt over the cucumbers. Ensure the ingredients are distributed throughout. Once a day, flip the container upside down and back to ensure even pickling. If brine is released during the pickling process, press down on the cucumbers with a plate or weight to keep them submerged in the liquid, which helps them pickle properly.
Step 5
After pickling for about 5 days, remove only the cucumbers from the brine and transfer them to a separate, clean container. To preserve freshness, cover the top of the container tightly with plastic wrap to minimize air exposure, then refrigerate. This method helps maintain their crisp texture for an extended period.
Step 6
Here are the pickled cucumbers after being carefully pickled for 5 days. They look delicious and are ready to be enjoyed!
Step 7
Lightly rinse the pickled cucumbers under cold running water once to adjust the saltiness. Be careful not to rinse for too long, as this can make them bland. Once rinsed, slice the cucumbers thinly (about 0.5cm thick) into bite-sized pieces.
Step 8
Place the sliced pickled cucumbers on paper towels and gently press to squeeze out as much excess water as possible. Removing the moisture thoroughly will help the seasoning adhere well and prevent the salad from becoming watery, ensuring a tastier result.
Step 9
To the drained pickled cucumbers, add gochugaru, tuna extract, chopped green onions, minced garlic, perilla oil, and toasted sesame seeds. Gently mix and toss them together with your hands. It’s important to mix gently so the seasoning coats the cucumbers evenly.
Step 10
Transfer the deliciously seasoned pickled cucumber salad to a serving dish. Your crisp, sweet, and tangy pickled cucumber salad is ready! It’s a perfect side dish for any meal, especially when you don’t have much appetite.
