Spicy & Sweet Crispy Pepper Pickles
Easy Homemade Spicy Pepper Pickle Recipe
These spicy and sweet crispy pepper pickles are a fantastic accompaniment to rich dishes like samgyeopsal (pork belly) or any grilled meats, especially when your appetite is a bit low. They offer a delightful alternative to jalapeño pickles, with the satisfying heat of Korean green chili peppers beautifully balanced by a tangy-sweet brine. Perfect as a side dish for rice or a zesty appetizer!
Pickle Ingredients- 50 Korean green chili peppers (or other crisp green peppers like Korean cucumber peppers, depending on preference)
- 1/2 cup kelp water (about 100ml)
- 1 cup vinegar (white vinegar or apple cider vinegar recommended, about 200ml)
- 1 cup sugar (granulated or brown sugar, about 200ml)
- 1 tablespoon coarse salt or sea salt (about 10-15g)
Cooking Instructions
Step 1
First, wash the peppers thoroughly. Rinse them under running water carefully, or soak them briefly in water with a splash of vinegar before rinsing for extra hygiene. Trim off the stems and make sure to dry them completely.
Step 2
Cut the washed peppers into bite-sized pieces. Usually, cutting them into 2-3cm lengths or halving them works well. If you prefer less spiciness, you can remove the seeds – this is optional and depends on your preference. Place the cut peppers into a clean, sterilized glass jar or airtight container.
Step 3
Now, let’s prepare the pickling brine. In a small pot, add a piece of kelp and pour in 1/2 cup (about 100ml) of cold water. Let it steep for about 10 minutes to create kelp water. (Using a kelp tea bag can make this step even simpler.)
Step 4
Pour the kelp water into a saucepan. Add 1 cup (about 200ml) of vinegar, 1 cup (about 200ml) of sugar, and 1 tablespoon of coarse salt. Heat over medium-low heat, stirring constantly until the sugar and salt are completely dissolved. Once it comes to a rolling boil, remove from heat.
Step 5
Carefully pour the hot pickling brine over the peppers in the container, ensuring they are fully submerged. Once the mixture has cooled slightly, cover the container tightly. Refrigerate for at least one day to allow the flavors to meld. You’ll find they are even more delicious after this resting period, with the perfect balance of tangy, sweet, and spicy. These pickles can be stored in the refrigerator for about 2-3 weeks.
