Korean Refrigerator Pickles Food

KOREAN PICKLES

Steps:

• Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
• Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
• Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

REFRIGERATOR PICKLES

Steps:

• Heat vinegar, sugar, salt, and celery seed.
• Pour over cucumbers, onions and green pepper.
• Store in refrigerator.
• These will keep for many months.

REFRIGERATOR PICKLES

Steps:

• Thinly slice cucumbers until you have about a gallon. Set aside.
• Thinly slice onions and set aside.
• Combine remaining ingredients in a large bowl and stir until sugar and salt is nearly dissolved.
• Add cucumbers and onions. When adding onion, separate into rings a bit. Stir until well mixed.
• Place into a gallon container and refrigerate.
• Can be eaten immediately and keeps a long time (they won't last long though).
• HINTS: A mandolin is a great tool if you plan to make lots. It speeds the process greatly.

QUICK REFRIGERATOR DILL PICKLES

Steps:

• Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
• In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
• Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

REFRIGERATOR DILL PICKLES

Steps:

• Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
• Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
• After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
• can also use other vegetables.

ICE CREAM PAIL REFRIGERATOR PICKLES

Steps:

• Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
• Mix with the additional vegetables and stir in salt, distributing well.
• Cover and let stand 2 - 4 hours on counter.
• Drain off the liquid (I like to rinse and drain again to remove some of the salt).
• In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
• Mix in cucumbers and other vegetables, cover, and refrigerate.
• The next day stir again.
• Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
• Cooking time is standing time.