Crisp and Delicious Shredded Pickled Peppers
Make a Delicious Side Dish with Shredded Pickled Peppers!
Introducing shredded pickled peppers, which offer a much milder and cleaner taste compared to whole pickled peppers. The crisp texture and savory marinade create a perfect side dish for rice that you simply can’t resist. Learn how to make these delicious pickled peppers right now!
Main Ingredients- Appropriate amount of green peppers or Cheongyang peppers (approx. 20-30)
- 7 cups water (1.4L)
- 3 cups soy sauce (600ml)
- 3 cups sugar (600ml)
- 4 cups brewed vinegar (800ml)
Cooking Instructions
Step 1
First, let’s prepare the peppers by cleaning them. For today’s recipe, you can choose between green peppers or Cheongyang peppers based on your preference. If you like it spicy, use Cheongyang peppers; for a moderate level of spice, green peppers work well.
Step 2
We’ll now make the marinade that will give our pickled peppers their delicious crispness. In a pot, combine 7 cups of water, 3 cups of soy sauce, 3 cups of sugar, and 4 cups of brewed vinegar. Bring this mixture to a rolling boil over high heat. It’s best to stir until the sugar is completely dissolved. Once it boils, reduce the heat to medium-low and let it simmer for another 2-3 minutes.
Step 3
Carefully trim off the stems from the peppers. Removing the stems will help the marinade penetrate better and make storage easier.
Step 4
Slice the peppers in half lengthwise and remove the seeds and pith. Removing the seeds and pith helps reduce any astringency and enhances the clean flavor of the pickles.
Step 5
Prepare the peppers into bite-sized pieces. Cutting the halved peppers into appropriate sizes will make them easier to eat later and ensure the marinade is evenly distributed.
Step 6
Gently wash the prepared peppers 2-3 times in clean water. Be careful not to wash them too vigorously, as this can bruise the peppers. A gentle rinse is key.
Step 7
It’s crucial to drain the washed peppers thoroughly to remove all excess water. Place them in a colander and let them drip dry completely. Any remaining moisture can cause the pickles to become mushy or spoil.
Step 8
Stack the drained peppers on top of each other. This layering makes it easier to cut them into uniform strips later.
Step 9
Shred the stacked peppers into strips about 0.5 cm thick. If they are too thin, they might lack a satisfying chew; if they are too thick, the marinade may not penetrate well. Aim for a moderate thickness for the best results.
Step 10
Pack the shredded peppers tightly into a clean, sterilized glass jar or storage container. Press them down firmly to minimize air pockets.
Step 11
Pour the hot, boiled, and slightly cooled marinade over the shredded peppers in the container. Ensure the marinade completely covers the peppers. Once the marinade has cooled down completely, close the lid and store it in the refrigerator. Allowing it to rest for about a day in the refrigerator will enhance the flavor even further. You can start enjoying these crisp, sweet, and tangy pickled peppers after about 2-3 days.
