Spring Delight: Refreshing ‘Dureup Pickles’
April Seasonal Delicacy: Sugar-Free ‘Dureup Pickles’ with Plum Extract
If you find yourself with an abundance of fresh dureup (Korean angelica tree shoots), a spring delicacy, why not transform them into vibrant pickles instead of just the usual side dish? This recipe uses a natural plum extract instead of sugar, offering a delightfully tangy and healthy twist. Perfect for brunch or as a refreshing accompaniment to any meal, these dureup pickles add a burst of flavor and nutrition.
Pickle Ingredients- Fresh Dureup (Korean angelica tree shoots) approx. 300g
- 350g Water
- 150g Vinegar (rice vinegar or apple cider vinegar recommended)
- 120g Plum Extract (Mae-sil Cheong)
- 10g Pickling Spices (adjust to taste)
- 15g Coarse Sea Salt
- 1/2 Lemon
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your delicious dureup pickles. Having everything ready—fresh dureup, fragrant lemon, and the components for the pickling brine—will make the cooking process much smoother and more enjoyable.
Step 2
Carefully wash the dureup under running water to remove any dirt or small thorns. After washing, pat them thoroughly dry with paper towels or let them drain completely in a colander. This step is crucial to prevent the pickles from becoming soggy. For the lemon, scrub it well with baking soda to ensure the peel is completely clean from any pesticides or wax.
Step 3
Sterilize the glass jar(s) you’ll be using for the pickles. To do this, place the jar(s) upside down in a pot filled with water (enough to cover the jar’s opening). Bring the water to a boil, then let it simmer for about 5 minutes. Carefully remove the jar(s) and let them air dry completely, still upside down. (Microwave sterilization is also an option if your jars are microwave-safe.)
Step 4
Thinly slice the cleaned lemon into rounds, about 0.5cm thick, after removing any seeds. Trim the tougher ends of the dureup, and then cut the shoots lengthwise into 2-3 pieces, making them easy to eat in one bite. Try to keep the pieces a consistent size for even pickling.
Step 5
In the sterilized and dried glass jar, layer the prepared dureup and lemon slices. Alternating layers of dureup and lemon will allow the pickling liquid to infuse evenly, resulting in a more flavorful pickle.
Step 6
In a small saucepan, combine all the ingredients for the pickling brine: water, vinegar, plum extract, pickling spices, and sea salt. Accurately measuring each ingredient is key to achieving the perfect pickle flavor balance.
Step 7
Place the saucepan over medium heat and bring the brine to a boil, stirring occasionally to dissolve the salt and spices. Once it starts to bubble vigorously, reduce the heat slightly and let it simmer for another 1-2 minutes. This allows the flavors of the pickling spices to fully develop.
Step 8
Carefully pour the hot pickling brine over the dureup and lemon in the jar, ensuring all the ingredients are fully submerged. Be cautious as the jar will be hot. Once the brine has cooled slightly, seal the jar tightly with its lid and refrigerate. For the best flavor, allow the pickles to mature for at least overnight before enjoying them.
