Spicy and Sweet Pickled Peppers: A Delicious Rice Companion Recipe
Spicy and Sweet Pickled Peppers: A Delicious Rice Companion Recipe
How to Make Delicious Pickled Peppers at Home
Let’s make delicious pickled peppers using fresh peppers picked from the countryside during Chuseok. This recipe will help you preserve the harvest and create a flavorful condiment that perfectly complements your meals.
Main Ingredients- 400g peppers (such as Cheongyang or regular green peppers)
- 10 fresh perilla leaves (깻잎)
- 15 whole garlic cloves
Pickling Brine- 300cc soy sauce (approximately 1.5 cups)
- 300cc maesil cheong (plum syrup/extract) (approximately 1.5 cups)
- 30cc vinegar (approximately 1/4 cup)
- 1 piece fresh ginger (thumb-sized)
- 300cc soy sauce (approximately 1.5 cups)
- 300cc maesil cheong (plum syrup/extract) (approximately 1.5 cups)
- 30cc vinegar (approximately 1/4 cup)
- 1 piece fresh ginger (thumb-sized)
Cooking Instructions
Step 1
First, thoroughly wash the fresh peppers under running water. After washing, it’s crucial to completely dry them with paper towels or a clean cloth. Any remaining moisture can cause the pickled peppers to become mushy or spoil. Trim off the stems, leaving about 1.5cm. This helps prevent the peppers from becoming too soft and maintains their shape.
Step 2
Wash the perilla leaves (깻잎) under running water, pat them dry, and then chop them into bite-sized pieces. The perilla leaves will add a wonderful aroma and flavor to the pickled peppers.
Step 3
Peel the whole garlic cloves. If they are large, you can slice them in half or lightly smash them with the side of a knife to help the brine penetrate better.
Step 4
Now, let’s make the delicious pickling brine. In a pot, measure and combine 300cc of soy sauce, 300cc of sweet maesil cheong (plum syrup), and 30cc of vinegar. If you don’t have maesil cheong, you can substitute it with 300cc of brown sugar and 300cc of water.
Step 5
Add the fresh ginger piece (cleaned and sliced) to the brine mixture. Ginger helps to remove any unwanted odors and adds a fragrant touch. Bring the mixture to a boil over high heat. As soon as it starts to vigorously bubble, turn off the heat. Let the brine cool completely before using it. Pouring hot brine over the peppers will cook them, so ensuring it’s fully cooled is essential for a good texture.
Step 6
Pack the prepared peppers, perilla leaves, and garlic cloves into sterilized glass jars or airtight containers. Layer them evenly. Once the brine has completely cooled, pour it over the ingredients, ensuring they are fully submerged. Seal the containers tightly to prevent air from entering, and immediately refrigerate. This begins the first stage of fermentation.
Step 7
Allow the peppers to ferment in the refrigerator for about 2 weeks. During this time, the flavors will meld, and the peppers will become wonderfully pickled.
Step 8
After 2 weeks, carefully strain the brine from the pickled peppers back into a pot. Bring this brine to a boil again. This process clarifies the brine and helps preserve the pickled peppers for longer. Taste the brine; if it’s too bland, you can add a pinch of salt, but often the saltiness from the soy sauce is sufficient. Let the re-boiled brine cool completely again.
Step 9
Pour the completely cooled brine back over the pickled peppers in their container. For a beautiful visual appeal, you can thinly slice some red chili peppers and arrange them on top. As the saying goes, ‘Food is eaten first with the eyes, then with the mouth.’ Adding color makes the dish look even more appetizing!
Step 10
To prevent the peppers from floating above the brine, it’s important to press them down. I’ve created two dome shapes out of aluminum foil, slightly larger than my fist, to act as weights. This ensures all the ingredients remain submerged in the brine.
Step 11
Place the prepared aluminum foil domes on top of the pickled peppers, pressing down so that they are fully immersed in the brine. Then, firmly close and seal the container lid. This minimizes air exposure and keeps the pickled peppers fresh.
Step 12
If there’s a large gap between the lid and the ingredients, adjust the size of the aluminum foil domes or use a small plate or cup to fill any remaining space. Ensuring there’s no air pocket is key to keeping the pickled peppers delicious for a long time.
Step 13
After completing all steps, return the pickled peppers to the refrigerator and let them mature for at least another 2 weeks. Well-matured pickled peppers can be stored in the refrigerator for over 6 months, making them an excellent long-lasting side dish. The flavor will continue to deepen and improve with time. You’ll feel a sense of accomplishment every time you serve them!
