JangAJji (장아찌) is the Korean name for a type of pickle. When making pickles in Korea, the pickling liquid can be based on vinegar, like Western pickles, or it can be based on soy sauce. The recipe that I’m going to share today is based on soy sauce. The pickling liquid itself can be very useful in making different kinds of pickles, depending on your choice of veggies. This recipe uses cucumbers, onions, and hot peppers. You can add garlic or sesame leaves too. It is very easy to make as well and is convenient for serving with each meal.
Yield: ½ Gallon
Short Korean Lesson
- YaChae (야채) = Vegetables
- ChaeSo (채소) = Vegetables
- 1 lb Mini Pickling Cucumbers
- 2 Cups Onions
- 1 Cup Jalapeno Peppers
Pickling Liquid Ingredients
Obtain about 1 lb of mini pickling cucumbers. I had about 30 small cucumbers. You can cut up larger pickling cucumbers instead. Wash them good and then dry them.
Cut about 2 cups worth of onions and 1 cup worth of jalapeno peppers into big bite-sized pieces.
Combine all the ingredients for the pickling liquid in a sauce pan: 2 cups water, 1 cup soy sauce, ¾ cup sugar, and ⅔ cup vinegar. Depending on your tastes, you can make adjusts to the ingredients. Stir until the sugar dissolves. Once it starts to boil, cook for a minute on high.
Meanwhile, put the chopped veggies into a ½ gallon glass jar. Make several layers of alternating veggies so that the flavor will mix evenly.
Quickly pour the hot boiling liquid to the jar.
It already smells good and looks nice. 🙂
Loosely cover the lid and set it aside for several hours until it has cooled down. Once cool, tighten the lid and store it in the refrigerator. Let them in there overnight before eating them with your meals.
As I mentioned earlier, using this same pickling liquid, you can make onion pickles, garlic pickles, hot pepper pickles, or cucumber pickles instead of mixing veggies together. It can be a very good summer side dish. I love the onion and spicy pepper flavors infused into the crunch cucumbers. Try this someday. 🙂