Refreshing Yuzu Pickles with a Zesty Kick
Refreshing Yuzu Pickles with a Zesty Kick
Homemade Yuzu Pickles Recipe with Celery
Discover how to make delightful yuzu pickles at home, bursting with refreshing citrusy notes and aromatic celery. This recipe combines crisp vegetables with sweet yuzu preserves for a uniquely delicious pickle. Perfect as a side dish or to add a bright flavor to salads and main courses. Find the full recipe details on the Kkaejaengi Story blog! https://blog.naver.com/yejin1108/222273576860
Main Ingredients- Radish: 1 bunch (approx. 200g)
- Cucumber: 1 large (approx. 150g)
- Celery: 2 stalks (approx. 100g)
Pickling Brine- Water: 2 large bowls (approx. 700ml)
- Vinegar: 1 large bowl (approx. 350ml, apple cider vinegar or rice vinegar recommended)
- Sugar: 1 large bowl (approx. 350g, white or brown sugar)
- Whole Peppercorns: 1 tsp
- Pickling Spice: 1 tsp (optional)
- Water: 2 large bowls (approx. 700ml)
- Vinegar: 1 large bowl (approx. 350ml, apple cider vinegar or rice vinegar recommended)
- Sugar: 1 large bowl (approx. 350g, white or brown sugar)
- Whole Peppercorns: 1 tsp
- Pickling Spice: 1 tsp (optional)
Cooking Instructions
Step 1
First, prepare the delicious pickling brine. In a pot, combine 2 large bowls of water (approx. 700ml), 1 large bowl of vinegar (approx. 350ml), and 1 large bowl of sugar (approx. 350g). Stir well until the sugar dissolves. Feel free to adjust the ratio of vinegar and sugar to your preference. For added aroma and flavor, add 1 tsp of whole peppercorns and 1 tsp of pickling spice.
Step 2
Prepare the vegetables for pickling. Cut the radish into bite-sized pieces. Slice the cucumber thickly or into half-moon shapes. Chop the celery into oblique pieces or suitable sizes. The celery leaves have a strong flavor, so use them sparingly or omit them. You can add 2-3 other vegetables from your fridge, such as onion or cabbage, for a more varied pickle. Have your yuzu marmalade ready at this stage.
Step 3
Pour the prepared pickling brine into the pot and simmer over medium heat for 7-8 minutes. This allows the sugar to dissolve completely and the flavors to meld. Strain the hot brine to remove any solids like peppercorns or pickling spices. Pour the hot brine immediately over the prepared vegetables, ensuring they are fully submerged.
Step 4
Once the pickles have cooled slightly, stir in the yuzu marmalade. About 1.5 Tbsp (approx. 30g) of yuzu marmalade is recommended; add more cautiously if you prefer a sweeter pickle, as too much can make it overly sweet. Stir gently to distribute the yuzu flavor evenly.
Step 5
These yuzu pickles can be enjoyed immediately, but their flavor deepens beautifully if left to sit for a day in a cool place, like a balcony or at room temperature. After this initial period, store them in the refrigerator. They are best consumed within 2-3 weeks. Enjoy these crisp and tangy yuzu pickles to refresh your palate!
