Spicy Pepper Pickles
Spicy Pepper Pickles
Flavorful Pickled Peppers Preserving the Freshness of Chilies
This recipe for pickled peppers uses a minimal amount of water, ensuring the peppers retain their crispness and aromatic quality. Perfect for side dishes or as a vibrant topping!
Main Ingredients- 1kg Peppers (use fresh, firm green chilies or Korean Cheongyang peppers)
Pickling Brine (Golden Ratio)- 200ml Water
- 130g Coarse Sea Salt (salt that has had its brine removed is recommended)
- 170g Sugar (granulated or brown sugar)
- 190ml Vinegar (brewing vinegar or apple cider vinegar)
- 90ml Soju (Korean rice wine, helps with preservation and odor elimination)
- 200ml Water
- 130g Coarse Sea Salt (salt that has had its brine removed is recommended)
- 170g Sugar (granulated or brown sugar)
- 190ml Vinegar (brewing vinegar or apple cider vinegar)
- 90ml Soju (Korean rice wine, helps with preservation and odor elimination)
Cooking Instructions
Step 1
First, wash the fresh peppers thoroughly and ensure they are completely dry. Trim the stems, leaving about 1cm of the stem attached. Cutting too close to the pepper body might hinder the absorption of the pickling brine later.
Step 2
Using a fork or toothpick, pierce the peppers several times all over. This step is crucial for allowing the pickling brine to penetrate deeply into the peppers, ensuring maximum flavor and a better texture. You don’t need to pierce them too deeply.
Step 3
Place the pierced peppers into a clean, sterilized storage container. Glass jars are highly recommended. Pack the peppers snugly into the container.
Step 4
Now, let’s prepare the delicious pickling brine. In a bowl, combine 200ml of water, 130g of coarse sea salt, 170g of sugar, 190ml of vinegar, and 90ml of soju. Stir well until the sugar and salt are completely dissolved. Once the brine is ready, carefully pour it over the peppers in the container, ensuring the peppers are fully submerged.
Step 5
Seal the container tightly with a lid and store it in a cool, dark place (refrigeration is recommended) for at least one week to pickle. You can start enjoying them after a week, and the flavor will deepen further with time. Occasionally turning the container upside down or rearranging the peppers can help the brine distribute evenly.
