No-Water Pickled Cucumbers (Oiji) with Corn Syrup
No Sugar, Just Corn Syrup! Altolan’s Secret Recipe for Easy No-Water Pickled Cucumbers
Discover Altolan’s secret method for making pickled cucumbers (oiji) without water and without sugar, using corn syrup instead. This recipe yields perfectly crisp and flavorful oiji, ideal for summer side dishes. Make this delicious pickle at home!
Main Ingredients
- 30 White Cucumbers
Seasoning Ingredients
- 2 cups Salt
- 3 cups Apple Cider Vinegar (600ml)
- 3 cups Corn Syrup
- 2 cups Soju (Korean distilled spirit)
- 2 cups Salt
- 3 cups Apple Cider Vinegar (600ml)
- 3 cups Corn Syrup
- 2 cups Soju (Korean distilled spirit)
Cooking Instructions
Step 1
Prepare 30 fresh white cucumbers. Gently scrub the surface of the cucumbers with a soft cloth or a scrub pad to clean them thoroughly. After washing, pat the cucumbers completely dry or let them air dry slightly on a rack.
Step 2
Trim off both ends of each cucumber. It’s crucial to remove the stem end (the blossom end) as this can impart a bitter taste to the pickles.
Step 3
Place the prepared cucumbers into a clean container. First, sprinkle 2 cups of salt evenly over all the cucumbers. Then, pour 3 cups of corn syrup evenly over the cucumbers, allowing it to penetrate the ingredients.
Step 4
Pour 3 cups (600ml) of apple cider vinegar evenly over the cucumbers. Once all seasoning ingredients are added, cover the container with a lid and let it ferment in a cool place for 1 to 2 days.
Step 5
After 1 day, check the color of the cucumbers. You’ll notice that the cucumbers at the bottom have turned yellow. At this point, reverse the position of the cucumbers, placing the ones from the bottom on top and vice-versa. Mix any corn syrup and salt that have settled at the bottom and sprinkle them over the cucumbers again. Transferring the cucumbers to a different container while reversing them can make this step easier.
Step 6
After reversing the cucumbers, place a heavy object, such as a stone, a heavy plate, or a pot, on top to keep them submerged and prevent them from floating. Cover with a lid and let them continue to ferment for another 7 to 10 days. The oiji is ready when all the cucumbers have turned a uniform yellow color.
Step 7
Once the oiji is complete, drain off excess liquid. Store the pickled cucumbers in an airtight container in the refrigerator or a kimchi refrigerator to enjoy their crisp texture and delicious flavor for a long time.
