Korean Refrigerator Pickles Food

JANGAJJI (VEGETABLE PICKLES)

Jangajji (Vegetable Pickles) image

You can pickle just about any vegetables with this simple brine with 3 ingredients -- soy sauce, vinegar and sugar! Quick, delicious and crunchy!

Provided by Hyosun

Number Of Ingredients 6

Ingredients

2 pounds cucumbers (Kirby pickling cucumbers, Korean cucumbers) ( or any other vegetables of choice)
1 medium onion
4 to 5 green chili peppers or jalapenos
1 cup soy sauce
1/2 cup sugar
1/2 cup vinegar (any clear type such as rice vinegar, white vinegar, etc.)

Steps:

Clean and cut the vegetables into bite size pieces, any way you want.
Pack the vegetables in jars or glass containers.
Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine.
Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.

KOREAN PICKLES

Korean Pickles image

Korean Pickles are a low calorie, easy way to add a crunch and flavor to your meals with just a bit of salt, sugar, crushed red pepper, vinegar and sesame oil.

Provided by Sabrina Snyder

Categories Side Dish

Time 15m

Number Of Ingredients 6

Ingredients

1 pound English cucumbers
2 teaspoons kosher salt
1 tablespoon crushed red pepper flakes
1/4 cup rice vinegar
1 teaspoon toasted sesame oil
2 teaspoons sugar

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.

Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Spicy Korean Cucumber Pickles (Oi Muchim) image

These spicy Korean cucumber pickles are a typical banchan (side dish). They're easy to make and add a kick to scrambled eggs or a simple sandwich.

Provided by Molly Watson

Categories Appetizer Snack Side Dish Condiment

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound Kirby cucumbers (or hothouse or English cucumbers)
1 1/2 teaspoons fine sea salt
Optional: 1 small clove garlic (minced)
1 tablespoon gochugaru (Korean chile flakes) or red chile flakes
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 to 3 teaspoons sugar
Optional: 1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g