Crispy Pickled Cucumbers (Oiji): A Summer Delicacy, No-Cook Golden Recipe
How to Make Delicious Pickled Cucumbers Year-Round: The No-Boil Golden Ratio Recipe
Let’s make refreshing and crisp pickled cucumbers (oiji) perfect for summer! This is a no-boil, golden recipe that will tantalize your taste buds.
Main Ingredients- 10 cucumbers
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 1 cup (200ml) salt
- Pickle press or a heavy object for an airtight container
Cooking Instructions
Step 1
We’ll be making delicious pickled cucumbers (oiji) that you can enjoy all year round, using a ‘no-boil’ golden recipe. Get ready for a flavorful preserved dish that will surely whet your appetite!
Step 2
Thoroughly washing the cucumbers is key! If the skin gets bruised or scratched, mold can grow or the pickles can become mushy. So, gently scrub them without causing any damage. Using a little vinegar or coarse salt can help with the cleaning.
Step 3
Prepare the vinegar, sugar, and salt in a 1:1:1 ratio (e.g., 1 cup each). It’s important to remove moisture from the cucumbers. You can pat them dry with a damp kitchen towel or paper towel, or let them air dry at room temperature. Once dry, carefully pack them into an airtight container.
Step 4
Now it’s time to add the brine. You can mix the vinegar, sugar, and salt together in a bowl and dissolve them before pouring over the cucumbers, or simply sprinkle them over the cucumbers as I do. Don’t worry, as the cucumbers release their own liquid after a few hours, the salt and sugar will dissolve naturally.
Step 5
We’ll let the pickled cucumbers ferment at room temperature for 2 days. Every 6-8 hours, flip the container upside down to ensure the brine is evenly distributed. This process also helps the sugar and salt to fully dissolve. After 2 days, you can store the pickled cucumbers and their brine in the refrigerator for a long-lasting, crisp, and delicious treat.
