Crispy Winter Scallion Pickle: No-Cook, 5-Minute Recipe!
Crispy Winter Scallion Pickle: No-Cook, 5-Minute Recipe!
Introducing a recipe for delicious scallion pickles made quickly without cooking, using flavorful winter scallions.
Winter scallions, touched by frost, lose their sharp bite and develop a deep sweetness, making them perfect for pickles. This scallion pickle offers an exquisite flavor that complements any meal, whether served as a side dish or alongside grilled meats. Try making this delightful scallion pickle today!
Main Ingredients- 1 bunch fresh winter scallions
- 5-10 Cheongyang chilies (adjust to your spice preference)
Delicious Pickle Brine- 2 cups soy sauce
- 1 1/2 cups xylose sugar (adjust sweetness as desired)
- 1 1/2 cups rice vinegar or apple cider vinegar
- 1 cup soju or fruit wine (for enhanced flavor)
- 2 cups soy sauce
- 1 1/2 cups xylose sugar (adjust sweetness as desired)
- 1 1/2 cups rice vinegar or apple cider vinegar
- 1 cup soju or fruit wine (for enhanced flavor)
Cooking Instructions
Step 1
1. First, trim the roots from the fresh winter scallions. Gently peel off the rough outer layer of the skin and wash them thoroughly under running water. This step ensures any impurities are removed, resulting in a cleaner pickle.
Step 2
2. Once washed, cut the scallions into bite-sized pieces, about 5cm long, focusing on the white parts where sweetness is concentrated. (You won’t use the green leafy parts; these can be dried with paper towels and wrapped in newspaper to store for later use in other dishes.)
Step 3
3. To infuse the brine effectively, prick the Cheongyang chilies several times with a fork or toothpick. This allows the spicy flavor to meld beautifully with the pickling liquid.
Step 4
4. In a bowl, combine 2 cups soy sauce, 1 1/2 cups xylose sugar, 1 1/2 cups vinegar, and 1 cup soju or fruit wine. Stir well until the sugar is completely dissolved to create the flavorful pickle brine. (Tip: If you don’t have soju, try using Bokbunja (raspberry wine) or another fruit wine! Slightly reducing the sugar content when using fruit wine can lead to even more delicious results.)
Step 5
5. For an added umami boost, gently wipe any dust off a piece of dried kelp (kombu) with a dry cloth. Adding kombu will significantly enhance the depth of flavor in your scallion pickles, so make sure it’s clean.
Step 6
6. Neatly arrange the prepared scallions, pricked chilies, and cleaned kombu in a clean storage container. Pour the prepared brine over the ingredients, ensuring they are fully submerged. Let it sit at room temperature for 2-3 days to pickle. After this period, remove the kombu and enjoy your delicious scallion pickles! The leftover brine is also fantastic for dipping fried foods.
Step 7
7. Your non-salty, wonderfully flavorful scallion pickles are ready! Their crisp texture and sweet, slightly pungent taste are a perfect match for grilled meats and other savory dishes. Placing these scallions and chilies on top of your rice creates a truly delightful meal!
