Spicy and Sweet Cheongyang Pepper Pickles
How to Make Crispy Cheongyang Pepper Pickles with Soy Sauce Base
A must-have side dish for when you have a poor appetite, these Cheongyang pepper pickles are made with a soy sauce base, offering a delightful crispy texture and a perfect balance of spicy and sweet flavors. This recipe is versatile and can be used for other peppers like Korean cucumber peppers (oigochu) or crisp peppers (achigochu). It’s simple enough for beginners to follow with ease.
Main Ingredients- 1 bag of Cheongyang peppers (approx. 300g)
Cooking Instructions
Step 1
Begin by trimming the stems off the Cheongyang peppers. Wash them thoroughly under running water. It’s crucial to let them drain completely on a colander afterward, as any remaining moisture can cause the pickles to become mushy or spoil.
Step 2
While you can pickle the peppers whole, cutting them beforehand makes them more convenient to eat. Cheongyang peppers can be quite spicy, so wear disposable gloves while slicing to avoid irritation. Using a mandoline slicer can help you achieve uniform slices quickly. If you prefer to pickle them whole, simply snip off the very tips.
Step 3
Now, let’s prepare the pickling brine. In a pot, combine 600ml of water, 200ml of soy sauce, 100ml of sugar, and 100ml of vinegar. This ratio is a good starting point; feel free to adjust the amounts of soy sauce, sugar, and vinegar to suit your taste preferences. You can taste and adjust the seasoning as it simmers. I prefer a lighter soy sauce base, so I’ve used this ratio.
Step 4
Bring the brine mixture to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved. Once the sugar has dissolved, turn off the heat and let the brine cool down slightly. Pouring hot brine over the peppers might affect their crispiness.
Step 5
Sterilize your glass jar by boiling it in water (hot water bath) beforehand. Once sterilized, carefully place the sliced (or whole) Cheongyang peppers into the jar. Then, pour the slightly cooled soy sauce brine over the peppers, ensuring they are fully submerged.
Step 6
Close the lid of the jar and let it sit at room temperature until it cools completely. Refrigerate after it has cooled down. While they are edible immediately, letting them mature in the refrigerator for 1-2 days will allow the flavors to meld beautifully, resulting in an even more delicious pickle. These particular peppers are quite spicy, which makes them even more exciting!
Step 7
You can use this same method for making pickles with crisp peppers or Korean cucumber peppers. If you prefer less heat, you can mix Cheongyang peppers with milder varieties. Enjoy your homemade, delicious pickles that will surely enhance your meals!
