May 31, 2014

Korean Pickles

Since my mom entered retirement a couple months ago, she's been dabbling in juicing and pickle-making. When I was home last week, I was so impressed and shocked to find out how easy Korean pickles (장아찌) are to make.
3 ingredients are all you need in addition to your veggies of choice.

Wait a day or two for the veggies to pickle and then enjoy with your next bowl of rice or even alongside a kimchi grilled cheese.
Korean Pickles
Ingredients:
cucumbers, sliced into 1/4 inch rounds
baby carrots, chopped in half
jalapeno peppers, deveined, seeded and chopped
onions, quartered
optional (but Mom Chung says is necessary): cubed chayote squash, sunchokes, and daikon
1 part sugar (or a little less, depending on how sweet you want pickles)
1 part soy sauce
1 part vinegar of choice (I used apple cider)
Directions:
1. Wash, and chop vegetables and place in mason jar (I used a 1 quart size).
2. In a separate bowl, combine sugar, soy sauce and vinegar and whisk until sugar is dissolved.
3. Pour soy sauce mixture into jar of vegetables (make sure liquid covers vegetables). Tighten lid onto jar and shake.
4. Place jar in refrigerator and let sit for a day or two.
5. Enjoy!
****For my 1 quart jar, I used 3/4 cup of soy sauce, sugar and vinegar****

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