Fresh Water Parsley Pickle (Using Leftover Brine)
Don’t Throw It Away! Make a Quick & Fresh Water Parsley Pickle with Leftover Brine!
Have you ever felt it’s a waste to just discard leftover pickle brine? Now, utilize that precious brine to create a fresh and delicious water parsley pickle! You can enjoy a pickle that tastes as if it were just made in no time. It’s perfect as a side dish for rice or for your camping meals!
Ingredients- 150g fresh water parsley
- 2 Cheongyang chili peppers (Korean spicy peppers)
Seasoning (Pickle Brine)- 4 cups of existing pickle brine (leftover from mixed vegetable pickles, etc.)
- 100ml soy sauce (to add if existing brine is insufficient or to adjust seasoning)
- 4 cups of existing pickle brine (leftover from mixed vegetable pickles, etc.)
- 100ml soy sauce (to add if existing brine is insufficient or to adjust seasoning)
Cooking Instructions
Step 1
First, carefully prepare the water parsley. Remove any yellowing or soft leaves, and trim any thick stems. Then, rinse the water parsley thoroughly under running water to clean it completely. Drain well in a colander; ensuring it’s dry will prevent the pickle from becoming mushy and ensure good fermentation.
Step 2
This recipe utilizes leftover brine from previously made pickles, such as mixed vegetable pickles. If you don’t have any existing pickle brine, you can make your own using the following ratio: 1 part soy sauce : 1 part apple cider vinegar : 1 part sugar : 2 parts water. Mix these ingredients, then bring to a rolling boil in a pot. Allow the boiled brine to cool completely before using.
Step 3
Place the completely drained water parsley into a prepared container or airtight jar, layering it neatly. Wash the 2 Cheongyang chili peppers, remove their stems, and cut them in half. You can remove the seeds if you prefer less heat. Adding them will infuse a spicy kick and enhance the overall flavor.
Step 4
To the existing pickle brine (or your homemade brine), add 100ml of soy sauce to adjust the overall saltiness. Mix the brine well, then pour it over the water parsley and chili peppers in the container, ensuring the vegetables are fully submerged. (Tip: If the brine tastes too bland, add more soy sauce or salt. If it’s too salty, add water, sugar, or vinegar to suit your preference.)
Step 5
To prevent the water parsley from floating, place a clean plate or a small bowl on top to keep it submerged in the brine. This ensures even pickling and better flavor development. Close the lid of the container and refrigerate for one day (1 day).
Step 6
After one day, carefully drain the brine from the container into a pot and bring it to a rolling boil again. Once boiled, allow the brine to cool completely before pouring it back over the water parsley. This process enhances the pickle’s shelf life and deepens its flavor. Cover again and let it mature in the refrigerator for another 2-3 days before serving. Your delicious water parsley pickle will be ready!
Step 7
This finished water parsley pickle is an excellent side dish for rice. I personally enjoyed it with thinly sliced pork belly, pan-fried until crispy. The pickle’s crisp texture and refreshing taste cut through the richness of the pork perfectly. It’s also a fantastic accompaniment to barbecue when camping or enjoying outdoor meals. Be sure to give it a try!
