Crispy and Delicious Pickled Chives
Crispy and Delicious Pickled Chives
Boost Your Immunity This Season! Altoran’s Golden Recipe for Pickled Chives
Introducing a delightfully crisp and aromatic pickled chives recipe. Chives are a healthy ingredient rich in antioxidants, known to help boost immunity during season changes. This recipe uniquely emphasizes using the thicker stem parts of the chives to maximize their crunchiness, while avoiding the tender leaf ends which can become mushy or tough. Enjoy these delicious pickled chives made with simple ingredients, perfect for keeping on hand!
Ingredients for Crispy Pickled Chives- 150g chives (focus on the thicker stems)
- 50g chili peppers (e.g., Cheongyang or red chilies, for color and mild heat)
- 30g carrot (for crunch and vibrant color)
- 30g garlic (thinly sliced for aroma)
- 1/2 medium onion (for sweetness and depth of flavor)
Perfectly Balanced Pickling Sauce- 1 cup soy sauce (for basic seasoning)
- 1 cup broth (dashi or plain water, to mellow the flavors)
- 2/3 cup sugar (for sweetness and preservation)
- 2/3 cup vinegar (for tanginess and crispness)
- 1/2 cup soju (to remove any gamey smell and aid preservation)
- 1 cup soy sauce (for basic seasoning)
- 1 cup broth (dashi or plain water, to mellow the flavors)
- 2/3 cup sugar (for sweetness and preservation)
- 2/3 cup vinegar (for tanginess and crispness)
- 1/2 cup soju (to remove any gamey smell and aid preservation)
Cooking Instructions
Step 1
First, wash the chives thoroughly and pat them dry. Trim off any overly tender leaf parts, as they can become mushy, and cut the remaining chives into about 5cm lengths, prioritizing the thicker stems for maximum crispness. For the chili peppers, snip off the ends to help the brine penetrate and pat them dry.
Step 2
Thinly slice the garlic. Julienne the carrot and onion, or cut them into bite-sized pieces similar in length to the chives. Prepare all your chopped ingredients for the next step.
Step 3
Now, let’s make the delicious pickling sauce. In a pot, combine 1 cup soy sauce, 1 cup broth (or plain water), 2/3 cup sugar, 2/3 cup vinegar, and 1/2 cup soju. Stir well. Bring to a boil over high heat, then reduce to medium heat and simmer for 2-3 minutes to ensure the sugar dissolves completely. Let the sauce cool down entirely before use.
Step 4
Layer the prepared ingredients—carrot, onion, chili peppers, and chives—into a clean kimchi container or airtight jar. Distribute them evenly to prevent clumping.
Step 5
Once all ingredients are in the container, place a pressing plate or a heavy object on top to keep the ingredients submerged in the brine. Then, seal the lid tightly. This helps ensure the ingredients pickle evenly in the sauce.
Step 6
Allow the pickled chives to sit at room temperature for about a day to let the flavors meld. Afterwards, refrigerate for 4-5 days to allow them to mature. This maturation period will enhance the crispness of the chives and the depth of flavor from the sauce, making them even more delicious. Enjoy them as a side dish with rice or as an accompaniment to various meals!
