Assorted Vegetable Pickles
Sweet and Tangy Assorted Vegetable Pickles Even Kids Love!
Making a generous batch of these assorted vegetable pickles feels as reassuring as preparing kimchi for winter! They are a satisfying staple.
Main Ingredients- 1 medium radish
- 2 onions
- 1 carrot
- 2 cucumbers
- 1/2 head broccoli
- 5 Korean pickling cucumbers (oigochu)
- 3 bay leaves
Pickling Brine- 200ml soy sauce
- 600ml apple cider vinegar
- 3 cups sugar (approx. 600ml)
- 800ml water
- 200ml soy sauce
- 600ml apple cider vinegar
- 3 cups sugar (approx. 600ml)
- 800ml water
Cooking Instructions
Step 1
First, wash and peel the radish and carrot. Cut them into bite-sized pieces (about 1-1.5cm thick half-moons or sticks). Ensuring uniform size is key for even pickling.
Step 2
Wash and prepare the cucumbers, onions, and Korean pickling cucumbers. Cut them into bite-sized pieces (about 1-1.5cm thick), matching the size of the other vegetables. Cucumbers can be halved lengthwise before cutting or sliced crosswise.
Step 3
Separate the broccoli into florets and wash them thoroughly under running water. Blanch them in boiling water with a pinch of salt for just 30 seconds to 1 minute, then immediately rinse under cold water to cool. This step brightens the color and maintains a crisp texture. Drain completely, then cut into bite-sized pieces similar to the other vegetables and mix them all together.
Step 4
Now, let’s make the pickling brine. In a pot, combine 800ml of water and 600ml of apple cider vinegar. Apple cider vinegar offers a pleasant aroma and a milder taste compared to regular vinegar.
Step 5
Add 200ml of soy sauce. You can adjust the amount of soy sauce to your preference. If you prefer a saltier pickle, feel free to add a little more.
Step 6
Add 3 cups (approximately 600ml) of sugar, using the same cup you used for the apple cider vinegar. The balance of sweet and sour can be adjusted to your taste by modifying the amount of sugar or vinegar. Add more vinegar if you like it tangier, or more sugar if you prefer it sweeter.
Step 7
Stir the ingredients in the pot until the sugar is completely dissolved. Once the sugar has dissolved, add 3 bay leaves and bring the mixture to a boil. Bay leaves add a wonderful depth of flavor to the pickles. Once the brine is boiling vigorously, remove it from the heat.
Step 8
Pour the boiling hot pickling brine evenly over the prepared vegetables in a clean container (a heat-sterilized glass jar is recommended!). Don’t worry, the hot brine won’t cook the vegetables; instead, it helps preserve their crispness. After about 30 minutes, gently stir the vegetables to ensure they are evenly coated with the brine. Let it cool completely, then refrigerate. These delightful crunchy assorted vegetable pickles are ready to be enjoyed just half a day after making!
