Crispy and Sweet-Sour Pickled Cucumbers
Crispy and Sweet-Sour Pickled Cucumbers
The Perfect Side Dish for Meat! How to Make Crispy Pickled Cucumbers at Home
Let’s make pickled cucumbers that are a perfect match for juicy meats or simply a delightful side dish for your rice. These pickles offer a wonderfully crisp texture and a refreshing sweet and sour flavor.
Main Ingredients- 4 fresh cucumbers
- Pickling Brine: 3 cups water
- 1 cup sugar
- 1 cup vinegar
- 1 cup soy sauce
- 4 Korean green chilies (optional, for adjusting spiciness)
Cooking Instructions
Step 1
Let’s make some wonderfully crisp and flavorful pickled cucumbers! It’s a simple process that yields a fantastic banchan (side dish).
Step 2
In a pot, combine 3 cups of water, 1 cup of sugar, 1 cup of vinegar, and 1 cup of soy sauce. Bring to a boil over medium-high heat. Once the sugar has completely dissolved and the mixture comes to a rolling boil, your delicious pickling brine is ready. Feel free to taste and adjust the sweetness or saltiness to your preference.
Step 3
Wash the cucumbers thoroughly. Slice them into approximately 0.5cm thick rounds, or cut them lengthwise into bite-sized pieces. Remove the stems from the Korean green chilies and finely chop them. If you prefer less spice, you can omit the chilies.
Step 4
Place the prepared cucumbers and chopped chilies into a clean glass jar or airtight container. Carefully pour the hot pickling brine over the cucumbers and chilies, ensuring they are fully submerged. The hot brine helps to cook the vegetables slightly, preserving their delightful crunch.
Step 5
Once the brine is added, close the lid and let the container cool completely at room temperature. After it has cooled down, store it in the refrigerator. While they are delicious to eat immediately, allowing them to pickle in the refrigerator for a day or two will develop even richer flavors.
Step 6
Your crispy, sweet, and sour pickled cucumbers are ready! They are perfect for cutting through the richness of meat dishes or simply enjoyed over a bowl of rice. For an extra touch of color, you can also add sliced red chilies.
