Crispy Chili Pickles: Two Delicious Variations – Soy Sauce & Seasoned!
Crispy Chili Pickles: Two Delicious Variations – Soy Sauce & Seasoned!
#ChiliPickles #KoreanPickles #EasyPickleRecipe #SideDish #SoySaucePickles #SeasonedChili
Did your garden cucumbers turn spicy like Cheongyang peppers after soaking up the sun? No worries! Transform your abundance of chilies into delicious chili pickles that last for ages. Starting with the basic salty brine, you can create two wonderful variations: a savory soy sauce pickle and a flavorful seasoned chili pickle. Enjoy their crisp texture and appetizing taste as a perfect side dish for any meal!
Basic Chili Salt Pickle Ingredients- 50 fresh chilies (e.g., Korean cucumber chili or your preferred spicy variety)
- 2 cups coarse sea salt
Soy Sauce Chili Pickle (Using Basic Salt Pickle)- 20 prepared chili salt pickles
- 3 Tbsp soy sauce
- 2 Tbsp sugar
Seasoned Chili Pickle (Using Basic Salt Pickle)- 30 prepared chili salt pickles
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum extract)
- 2 Tbsp brewed soy sauce
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 20 prepared chili salt pickles
- 3 Tbsp soy sauce
- 2 Tbsp sugar
Seasoned Chili Pickle (Using Basic Salt Pickle)- 30 prepared chili salt pickles
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum extract)
- 2 Tbsp brewed soy sauce
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, thoroughly wash the chilies under running water. Then, drain them completely on a colander, ensuring all surface moisture is removed. Leaving any water behind can cause the pickles to spoil prematurely, so make sure they are very dry.
Step 2
Without removing the stems, use a fork or a toothpick to prick several holes all over the body of each chili. This crucial step allows the brine to penetrate the chilies effectively, ensuring even seasoning, preventing them from becoming waterlogged, and maintaining a crisp texture.
Step 3
In a large pot, combine 2 liters (about 8 cups) of water with 2 cups of coarse sea salt. Bring the mixture to a rolling boil over high heat to dissolve the salt completely. Once boiling, turn off the heat and let the brine cool down slightly. It’s important not to pour boiling water over the chilies, as this can cook them. Let it cool to a comfortably warm temperature (around 60-70°C or 140-160°F) before use.
Step 4
Place the prepared chilies into a clean kimchi container or a glass jar. Pour the cooled brine over the chilies. Be mindful of the liquid level; chilies tend to float. Add just enough brine to submerge them about halfway. Filling it completely might make the pickles too salty.
Step 5
To ensure the chilies are fully submerged and ferment properly, they need to be weighted down. Traditionally, a clean, heavy stone is used. If you don’t have one, you can fill a smaller container or a large water bottle with water and place it on top of the chilies inside the main container. The key is to use something heavy enough to keep the chilies from floating and exposed to air.
Step 6
Close the lid of the container and let the chilies pickle in a cool place for one week. After a week, your basic salt-pickled chilies will be ready. They will have a lighter color and a delightful crisp texture. While delicious as they are, we’ll transform them into two exciting variations!
Step 7
Taste the finished chili salt pickles. They offer a perfectly salty flavor with a wonderfully crisp bite. They are great as a simple side dish with rice, or add them to your doenjang jjigae (Korean soybean paste stew) for an extra layer of delicious flavor.
Step 8
Now, let’s make the seasoned chili pickles using the basic salt pickles. In a bowl, combine all the seasoning ingredients: 4 Tbsp gochujang, 3 Tbsp sugar, 2 Tbsp maesilcheong, 2 Tbsp brewed soy sauce, 1 Tbsp toasted sesame seeds, 1 tsp minced garlic, and 1 Tbsp cooking wine. Mix well to create a smooth, flavorful paste. This mixture will be spicy from the gochujang, balanced with sweetness and a savory depth from the soy sauce.
Step 9
Take 30 of the basic chili salt pickles, lightly squeezing out excess brine. Toss them thoroughly in the prepared seasoning mixture until evenly coated. If you’d prefer a soy sauce pickle variation, take 20 of the basic salt pickles and gently toss them with 3 Tbsp soy sauce and 2 Tbsp sugar. Feel free to adjust the seasoning or add a little extra brine to suit your taste. Store the finished pickles in an airtight container in the refrigerator and enjoy their delicious flavor!
