Soy Sauce Vegetable Pickles
Utilize Leftover Soy Sauce Brine for Delicious Pickled Vegetables!
Did you have leftover soy sauce brine from last year’s pickled garlic and felt it was a shame to discard? Transform that rich brine into a batch of delightful sweet and sour pickled vegetables using ingredients you have on hand! These pickles offer a satisfying crunch and a delicious flavor that’s perfect as a side dish for kids or to accompany any meal.
Main Ingredients- Leftover Soy Sauce Brine 15 cups
- Radish 1/2
- Onions 4
- Carrot 1
- Korean Pickling Cucumbers 10
- Cheongyang Peppers 4
Additional Seasoning- Sugar 2 Tbsp (adjust to taste)
- Water 3 cups
- Sugar 2 Tbsp (adjust to taste)
- Water 3 cups
Cooking Instructions
Step 1
Carefully pour the flavorful soy sauce brine leftover from making pickled garlic into a pot. Add 3 cups of water to this brine and bring it to a boil. (Tip: If the brine tastes too salty or sour for your preference, add 2 tablespoons of sugar. You can adjust the sweetness to your liking.)
Step 2
Wash half a radish and slice it into 1cm thick pieces. You can cut them into rounds or half-moons, whichever you prefer.
Step 3
Finely mince 4 Cheongyang peppers after removing the seeds. Their spicy aroma will enhance the pickle’s flavor.
Step 4
Peel the carrot and slice it into approximately 0.5cm thick pieces, ensuring they aren’t too thin. Maintaining a crisp texture is key.
Step 5
Peel and chop 4 onions into manageable pieces. Avoid cutting them too small, as they might become mushy; bite-sized or slightly larger pieces are recommended.
Step 6
Trim the stems off 10 Korean pickling cucumbers and cut them into larger, bite-sized pieces, about 1.5-2cm. Keeping them larger will ensure a satisfying crunch.
Step 7
Combine all the prepared vegetables in a large bowl and mix them thoroughly. This step ensures the vegetables are evenly distributed when the brine is poured. Pack the mixed vegetables snugly into sterilized glass jars.
Step 8
Bring the brine mixture (including the leftover soy sauce brine, water, and sugar) to a rolling boil in the pot with the vegetables. Boiling the brine thoroughly is essential to preserve the vegetables’ crispness.
Step 9
Carefully pour the boiling hot brine over the vegetables in the jars. It’s crucial to pour it while extremely hot to maintain the vegetables’ freshness and prevent bacterial growth. Use a ladle to press down on the vegetables, ensuring they are fully submerged in the brine.
Step 10
The next day, behold! The brine has beautifully permeated the vegetables, resulting in delicious pickles. They look appetizing, don’t they?
Step 11
These pickles are ready to be enjoyed immediately. For longer storage, transfer them to an airtight container and keep them in the refrigerator. You can enjoy their crisp texture and delicious taste for a long time. They are perfect as a side dish with rice or as a filling for sandwiches!
