Crispy Pickled Cucumbers (Oiji)
Crispy Pickled Cucumbers (Oiji)
#OijiRecipe #PickledCucumbers #SummerSideDish #CucumberDish #HomeCooking
Introducing crispy and savory pickled cucumbers (oiji) that are the perfect appetite booster for those days when you just don’t feel like eating! By pickling fresh cucumbers in hot saltwater and pressing them down with a heavy stone, you’ll achieve plump, flavorful pickles with a wonderfully satisfying crunch. These are fantastic as a simple side dish with rice, or you can simply toss them with a bit of seasoning for a refreshing salad. Enjoy the irresistible nutty flavor that intensifies with every bite of this delicious oiji. Let’s make some today!
Oiji Ingredients- 25 cucumbers (choose ones of similar size)
- 1 cup coarse salt (approx. 200g)
- 1.5L water
Cooking Instructions
Step 1
First, fill a large pot or Dutch oven with 1.5L of water and bring it to a rolling boil over high heat. This is for preparing the saltwater brine.
Step 2
Rinse the cucumbers thoroughly under running water and pat them dry. It’s important not to trim the ends of the cucumbers; keep them whole. Carefully place the cucumbers into your chosen container.
Step 3
Once the water reaches a rolling boil, add 1 cup of coarse salt and let it boil for another moment. It is crucial to use hot saltwater to properly pickle the cucumbers. This method ensures they become firm and develop their characteristic crispness. Traditionally, no sugar is added, which helps to bring out the natural cucumber flavor.
Step 4
Carefully pour the hot saltwater over the cucumbers in the container. Make sure to pour enough to cover the cucumbers completely.
Step 5
After pouring the hot saltwater, place a heavy stone or another heavy object on top of the cucumbers to keep them submerged. This pressing is essential for drawing out the excess moisture from the cucumbers while allowing the salty brine to penetrate deeply. If you don’t have a heavy stone, you can fill a clean plastic bottle with water, cap it tightly, and place it on top. Using something heavy that effectively presses down is key. If not pressed properly, the cucumbers may not release enough water, resulting in a texture that is salty on the outside but bland inside, and they might become bloated.
Step 6
After pressing, cover the container securely and store it in a kimchi refrigerator (or a cool, dark place) for approximately 3 weeks. You’ll notice the cucumbers gradually lose moisture and turn a characteristic yellowish hue. When they look like the picture – beautifully colored and firm – your delicious oiji, perfectly preserved in salt, is ready! Rinse them under cold water, squeeze out any excess moisture, and toss with your favorite seasonings for an exceptional summer side dish.
