Long-Lasting Crispy Soy Sauce Pickled Cucumbers
Long-Lasting Crispy Soy Sauce Pickled Cucumbers
Super Simple Soy Sauce Pickled Cucumbers: Perfect for Storing and Enjoying!
I’ve made soy sauce pickled cucumbers using the affordable Baegdadagi cucumbers (also known as white cucumbers). This recipe ensures a crisp texture and long shelf life, making it a fantastic side dish!
Main Ingredients- 10 Baegdadagi cucumbers
- 4 Cheongyang red chilies
Pickling Brine- 2 cups sugar (using paper cup measurement)
- 2 cups soy sauce for braising (using paper cup measurement)
- 1.5 cups brewing soy vinegar (using paper cup measurement)
- 1 cup water (using paper cup measurement)
- 2 cups sugar (using paper cup measurement)
- 2 cups soy sauce for braising (using paper cup measurement)
- 1.5 cups brewing soy vinegar (using paper cup measurement)
- 1 cup water (using paper cup measurement)
Cooking Instructions
Step 1
Prepare the fresh Baegdadagi cucumbers. Gently scrub them with a soft sponge or a clean cloth to wash them thoroughly. Ensure the cucumbers are completely dry after washing.
Step 2
Place the clean cucumbers on a cutting board and slice them in half lengthwise.
Step 3
Using a small teaspoon, carefully scoop out and remove the seeds from the center of each cucumber half. This crucial step prevents the pickles from becoming mushy, maintains their crispness for a long time, and extends their storage life.
Step 4
Cut the seeded cucumber halves into bite-sized pieces (about 3-4 cm long).
Step 5
Place the cut cucumbers in a large bowl. Add 2 cups of sugar (paper cup measurement) and gently toss to coat the cucumbers evenly. Let them pickle for about 1 to 2 hours, flipping them once or twice halfway through to ensure even pickling.
Step 6
While the cucumbers are pickling, prepare the Cheongyang red chilies. Wash them, shake out most of the seeds, and finely chop them. If you prefer more heat, you can leave some seeds in.
Step 7
Remove the sugar-pickled cucumbers from the bowl and place them into your storage container. Do not discard the liquid released from the cucumbers! Add 2 cups of braising soy sauce, 1.5 cups of brewing soy vinegar, and 1 cup of water to this reserved liquid to create the flavorful pickling brine.
Step 8
Pour the prepared pickling brine into a pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat slightly and simmer for another 2-3 minutes.
Step 9
Arrange the chopped Cheongyang red chilies attractively over the sugar-pickled cucumbers in the storage container.
Step 10
Carefully ladle the hot, boiling pickling brine over the cucumbers and chilies in the container. Don’t worry if the brine doesn’t completely cover the cucumbers initially; more liquid will be released as the cucumbers sit. Once the brine has cooled completely, gently stir the cucumbers and brine in the container to ensure even distribution. Store in the refrigerator for 2-3 days to allow the flavors to meld. You’ll end up with wonderfully crisp, sweet, and sour soy sauce pickled cucumbers. They are perfect for when you need a refreshing side dish!
