Piquant Young Garlic Pickles: A Springtime Preserve
Prepare Springtime Side Dish: Flavorful Young Garlic Pickles
Young garlic pickles, a delicacy that can only be enjoyed in spring. By carefully balancing the savory soy sauce with other ingredients in the right proportions, you can create a delicious condiment that will be enjoyed for a long time. A truly satisfying dish!
Main Ingredients
- 2 bunches young garlic (approx. 500g)
- 1 small onion
Cooking Instructions
Step 1
Start with fresh young garlic from the market, typically sold in bunches of two. Aim for about 500g in total. Thoroughly wash the young garlic under running water, ensuring all soil is removed. Pat them completely dry. Trim the root ends and cut the garlic stalks into bite-sized pieces, about 3-4 cm long.
Step 2
Pour 1.5 cups of soy sauce into a saucepan.
Step 3
Add 1.5 cups of water to the saucepan.
Step 4
Measure and add 1 cup of vinegar. As you pour it in, you’ll notice the sharp, invigorating aroma of vinegar, a sure sign that your taste buds are about to be awakened.
Step 5
Next, add 1 cup of sugar to the mixture. This will balance the sourness and create a pleasant sweetness.
Step 6
Stir in 0.5 cup of plum extract. This adds a subtle, complex sweetness and depth, reminiscent of a long-standing friendship – comforting and nuanced.
Step 7
Finally, add 1/3 cup of soju. Soju helps to eliminate any potential gaminess from the garlic and aids in the pickling process. (You might notice the soju looks a bit yellowish if you used the same cup from the plum extract – that’s just a little carry-over sweetness!)
Step 8
To complement the young garlic, thinly slice 1 small onion and add it to the pot. This was an addition to ensure the young garlic doesn’t feel lonely in the jar and to add another layer of flavor.
Step 9
Place the saucepan over medium heat and bring the mixture to a boil. Be watchful as the soy sauce mixture can boil over easily; stir gently as it heats up. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer for another 2-3 minutes. After simmering, remove from heat and allow the brine to cool completely to room temperature.
Step 10
While the brine cools, prepare your pickling jar. Ensure it’s thoroughly sterilized. Pack the cut young garlic and sliced onion snugly into the sterilized jar.
Step 11
Pour the cooled soy sauce brine over the packed vegetables, ensuring they are fully submerged. You can use a small plate or a dedicated pickling weight to keep the vegetables from floating to the surface. This ensures even pickling.
Step 12
Seal the jar and store it in the refrigerator. For the best flavor development, it’s recommended to drain the brine after 2-3 days, re-boil it, let it cool completely, and pour it back over the garlic. Repeat this process 2-3 times. This will result in a perfectly balanced young garlic pickle with a delightful spicy kick, savory notes, and a hint of sweetness.
Step 13
This young garlic pickle is the perfect side dish to enjoy during the spring, especially when you need a little something to boost your appetite!
