Crispy Cabbage, Cucumber, and Onion Soy Sauce Pickles
How to Make Delicious Cabbage, Cucumber, and Onion Soy Sauce Pickles
Perfect as a side dish for everyday meals or a great accompaniment to grilled meats. These pickles add a delightful tang and crunch to any dish.
Vegetables- 1 cucumber
- 1 onion
- A few leaves of cabbage (about 1/4 head or 200g)
Brine Mixture- 3 cups water (600ml)
- 1.5 cups soy sauce (300ml)
- 1.5 cups vinegar (300ml)
- 1.5 cups sugar (300ml)
- 1 tablespoon pickling spice
- 3 cups water (600ml)
- 1.5 cups soy sauce (300ml)
- 1.5 cups vinegar (300ml)
- 1.5 cups sugar (300ml)
- 1 tablespoon pickling spice
Cooking Instructions
Step 1
First, remove the outer leaves of the cabbage and rinse it thoroughly under running water. Place the cabbage in a bowl and soak it in 1-2 tablespoons of vinegar for at least 10 minutes to help remove any residual pesticides. Rinse again with water, drain well, and then cut into bite-sized pieces (about 2-3 cm).
Step 2
Wash the cucumbers clean, trim off the ends, and slice them into relatively thick rounds, about 0.7-1 cm thick. Slicing them a bit thicker will ensure a satisfying crunch when you bite into them, making them even more delicious.
Step 3
Peel the onion, wash it under running water, and then cut it into cubes or chunks similar in size to the cucumber pieces (about 2-3 cm).
Step 4
In a saucepan, combine 3 cups of water, 1.5 cups of soy sauce, 1.5 cups of vinegar, 1.5 cups of sugar, and 1 tablespoon of pickling spice. Bring the mixture to a boil over medium heat. Once it starts boiling, let it simmer for another 1-2 minutes to ensure the sugar is completely dissolved and the flavors are well combined.
Step 5
Carefully pack the prepared cabbage, cucumber, and onion into a sterilized 2L glass jar, pressing them down gently. Strain the hot brine mixture through a sieve to remove the pickling spice solids, then pour the hot liquid over the vegetables in the jar. Make sure the vegetables are fully submerged in the brine. Pouring the hot brine over the vegetables helps maintain their crispness and extends their shelf life. Let the pickles sit at room temperature for about a day to start the pickling process, then store them in the refrigerator.
