Sempio Pickles

Today, I will make 2 different kinds of pickles using Sempio’s pickling vinegar. When you make normal pickles at home, normally you boil the brine, pour the hot brine on the vegetables, and then wait at least several days before eating them. Sempio’s pickling vinegar has all the seasonings in it. So, you don’t have to boil a brine – simply pour their brine over the vegetables and it will be ready to eat in a day. The flavor is pretty good too. So when you are in a hurry, this can be a really good shortcut. Try them someday. 🙂

Yield: 2 Jars (Quart each)

Short Korean Lesson

• SaRang (사랑) = Love
• MiUm (미움) = Hate

Video Instructions

Western Style Pickle Ingredients

• 1 Glass Jar (Quart Size)
• 1 Cup Sempio Pickling Vinegar
• 1 Cup Water
• 1 Generous Cup Cucumber
• 1 Cup Onion
• ½ Cup Yellow Sweet Pepper
• ½ Cup Red Sweet Pepper

Korean Style Pickle Ingredients

• 1 Glass Jar (Quart Size)
• 1 Cup Sempio Pickling Vinegar with Soy Sauce and Lemon
• 1 Cup Water
• 2½ Cups Onion
• 1 Cup Green Hot Pepper

Directions

Here are Sempio’s pickling vinegars. The one on the left is for normal Western-style pickles and the right one is for Korean-style pickles which has soy sauce in it. Depending on your tastes, you can use different kinds of vegetables for them.

For the Western-style pickles, slice 1 generous cup worth of cucumber into ¼-inch slices. Cut 1 cup worth of an onion and ½ cup worth of each a yellow sweet pepper and a red sweet pepper into bite-sized pieces. You can also use carrot, cauliflower, broccoli, celery, etc.

Mix 1 cup of pickling vinegar and 1 cup of water. If you want to make more or less pickles than this recipe, just keep the ratio of pickling vinegar and water 1:1.

For the Korean-style soy sauce pickles, cut 2½ cups worth of onions and 1 cup worth of green hot peppers into bite-sized pieces. You can also use garlic, garlic tops, perilla leaves, etc.

Mix 1 cup of pickling vinegar and 1 cup of water. If you want to make more or less pickles than this recipe, just keep the ratio of pickling vinegar and water 1:1.

Obtain 2 quart sized glass jars. Put the jars in boiling water for about 30 seconds.

Set the jars aside to cool a little before adding the vegetables.

Put all the vegetables for the Western-style pickles in a jar. I layered the vegetables.

Pour the Western-style pickling vinegar into the jar.

Put all the vegetables for the Korean-style soy sauce pickles in a jar. I layered the vegetables.

Pour the soy sauce pickling vinegar into the jar.

Close the lids and keep them in the refrigerator for one day before serving.

 

The color is very pretty and appetizing. You can serve the pickles with your Western meal or Korean meal. The soy sauce pickles are great for wrapping with Korean BBQ. Enjoy!