Crispy and Delicious Homemade Onion and Cucumber Pickles
Crispy and Delicious Homemade Onion and Cucumber Pickles
Easy Recipe for Making Sweet and Tangy Onion Cucumber Pickles at Home
Craving some sweet and sour pickled radish often served with Korean fried chicken, I decided to make my own onion and cucumber pickles using leftover cucumbers and onions at home. This recipe is simple yet delivers a rich flavor, making it a versatile condiment that pairs perfectly with fried dishes and various Korean meals. Make it easily at home not just for special occasions, but for everyday enjoyment!
Main Ingredients for Onion Cucumber Pickles- 2 fresh cucumbers
- 1 sweet onion
- 2 Cheongyang chilies (for a spicy kick)
- 1 red chili pepper (for color)
Perfect Brine Ratio for Amazing Flavor- 500ml water
- 250g sugar (adjust to taste)
- 250g vinegar (apple or rice vinegar recommended for tanginess)
- 12g pickling spices
- 5g salt (Note: The original input ‘0.7g salt’ for the brine seems like a typo; adjusted to 5g for typical pickling ratios.)
Secret to Crispy Cucumbers- 20g coarse sea salt (for washing and preparing cucumbers)
- 500ml water
- 250g sugar (adjust to taste)
- 250g vinegar (apple or rice vinegar recommended for tanginess)
- 12g pickling spices
- 5g salt (Note: The original input ‘0.7g salt’ for the brine seems like a typo; adjusted to 5g for typical pickling ratios.)
Secret to Crispy Cucumbers- 20g coarse sea salt (for washing and preparing cucumbers)
Cooking Instructions
Step 1
First, prepare your glass jars and lids by sterilizing them. Place the jars and lids in a pot, add enough water to cover them, and bring to a boil over high heat for about 2 minutes. After boiling, carefully remove the jars and lids, and drain any remaining water. Let them air dry completely.
Step 2
Lightly wet the cucumbers, then rub them thoroughly with coarse sea salt. This scrubbing action helps to remove any fine hairs and surface impurities, ensuring a crispier and tastier pickle. Rinse the cucumbers under running water until completely clean.
Step 3
Trim off both ends of the cleaned cucumbers. Slice them into uniform rounds, approximately 0.4mm thick. Slicing them too thick will prevent the brine from penetrating well, while slicing them too thin can make them mushy. Aim for a consistent, thin slice.
Step 4
Cut the sweet onion into bite-sized square pieces, similar in size to the cucumber slices. Finely chop the Cheongyang chilies, removing the seeds if you prefer less heat. Chop the red chili pepper for a pop of color. Adjust the amount of chilies based on your spice preference.
Step 5
Arrange the sliced cucumbers, onions, and chopped chilies in layers inside the sterilized glass jar. Avoid packing the vegetables too tightly; leaving some space will allow the brine to circulate and infuse evenly.
Step 6
Now, let’s make the delicious brine, the heart of this pickle recipe. Pour 500ml of water into a saucepan.
Step 7
Add the measured 12g of pickling spices, 250g of sugar, 250g of vinegar, and 5g of salt to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for about 5 minutes, ensuring all ingredients are well combined and the sugar is fully dissolved.
Step 8
Stir the mixture occasionally while simmering to prevent the sugar from sticking to the bottom of the pot. Continue stirring until all sugar crystals have completely disappeared.
Step 9
Carefully strain the hot brine through a fine-mesh sieve or a colander to remove the pickling spices and any other solids. A clear brine is key to a clean, refined pickle flavor.
Step 10
Pour the strained, hot brine directly over the vegetables in the sterilized jar. The heat from the brine helps to lightly cook the vegetables, preserving their crispiness and enhancing the pickling process.
Step 11
Leave the lid slightly ajar, not completely sealed, and let the brine cool down at room temperature. This allows steam to escape and prevents pressure buildup in the jar as it cools.
Step 12
Once the brine has cooled completely, securely close the lid. Let the pickles sit at room temperature for about half a day to allow the flavors to begin infusing, then refrigerate for at least 3 days to mature. The longer they mature, the deeper and richer the flavor will become.
Step 13
After refrigerating for 3 days, I tasted the pickles and found the balance of sweet and tangy flavors to be perfect for my personal preference. The crisp texture combined with the delightful sweet and sour taste was truly delicious and whetted my appetite. Feel free to adjust the amount of sugar or vinegar to suit your own taste!
