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
Video Instructions
Main Ingredients
- 1 lb Mini Pickling Cucumbers
- 2 Cups Onions
- 1 Cup Jalapeno Peppers
Pickling Liquid Ingredients
Directions
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. 🙂
Hello!
This is the first time I’ve commented on your website and it’s very exciting to do so!! I’ve pretty much seen and read all of your Korean recipes and I can now reconnect with my Korean side a little. This recipe looks really tasty that i might just eat it all myself! I will try it in the near future!!!
Oh! And I love your shirt! HELLO KITTY!! <3
GamSaHapNiDa!! 😀
hi Grace Son,
Hehe..thanks for your sweet comment. 🙂 I’m glad that my recipes are helpful for you. haha hello kitty.. thanks..I like it too. 😉
Hi Aeri!
This recipe for pickles looks tasty – where did you get your pickle jar? I can’t wait to try it out!
Thanks,
Krystal
I’d also like to know. My mom always prefers the ones with plastic lids but they seem rather hard to find…
Hi Krystal and Rel,
That jar was from kimchi I bought in a Korean market. Some people sell their kimchi in a glass jar like that. I like to have those in my kitchen since they are very useful to keep food like kimchi or pickle.
hello, this is my first time make a comment on your website.after read your ingredients,i can’t wait to try it. thank you !!! 😀
Hello Aeri unni!
I was just wondering, I love the pickled onions in the korean restaurant I keep going to and now I can finally make them! thank you so much <3 😛 😛
Hi Aeri~~ ^^
I wish there was a Twitter button so I could share this with my followers! Anyway, I’m definitely going to try this. My mom makes this often but I want to try your version. Thanks for the recipe. ^^
Just a few questions.
Once you pickle them do you have to eat them right away? Also can you put it in mason jars and put in storage to eat later? As I am reading I notice you saying not to close too tight and then wait await till liquid cools then tighten lid and put in refrigerator. Does that mean I can not make a few jars and put them in my food pantry and put in my fridge as I open them?…..Sorrry 🙁 I don’t mean to be a pain but I am on on this new thing where I make alot of things and store them so its easier to get to and eat 🙂
hi Letty,
You can eat them some time later. It is not pain.. it’s good question. 🙂 My pickle should be kept in the refrigerator once it becomes cool. Which means..it’s not the pickling thing you keep in the outside after you seal the container… The reason I didn’t tight the lid at first..is.. to cool the pickle a little before I put it in the refrigerator.
Oh yeah and does all your pickling receipts have to be eaten right away or can be stored. Again sorry for being a pain 🙂
hi Letty,
Store it in the refrigerator and eat for sometime. 🙂 thanks
can you use this recipe to make garlic 장아찌?
Thank you Aeri!
hi Ashley Mann,
Sure you can ^^ hehe
Can you make this without the soy sauce? If so what would be the amounts of the others liquids?
hi Alicia,
Then.. you can think of normal pickling.. you pickle things with salt or other pickling spices in water.. 🙂
Also would this work if you added other vegetables like cauliflower or squash?
hi Alicia.
I can picture.. cauliflower can be good..but not sure about squash.. it’s up to you though..hehe
hi aeri unni can u use korean radish in this recipe? i had a dish that looks just like this in a korean restaurant the just have korean radish and hot pepper with the soy sauce.
hi elizabeth,
Yes, you can do that. 🙂
Hi Aeri ,, I just tried this pickles yesterday after leaving it a whole day and half day on the fridge … it’s more than amazingggggg … me and all my family loved it a loooooot … thank you a loooot for this recipe and get ready to try a loot of your recipes ,, they looks amazing all of them 😉
I really enjoy your website.
I have a question for you, I have seen some Koreans make pickled abalone. I want to learn how to make it. Do i use the same recipe to make it?
Natasha
hi Natasha,
The ingredients and method will be a little different.. I can add it to my request list and make it someday..but right now I can not find abalone around here. Thanks.
Aeri:
This is always my go to recipe for pickled cukes and jalapenos. So easy and delicious! Thanks for sharing.
hi Lei,
Thank you very much. ^^ I’m happy.
애리 언니, 언녕하세요^^
Since i got married with korean husband, i tried to look for korean food recipe, and your website is the best one. I even print out almost all the recipe..ㅋㅋ.
너무 너무 감사해요.
And about this recipe, i just finish make with pepper and garlic separately. How long can i keep this pickled? can i keep for 1 year like that?
hi merry,
Yes, pickled peppers or pickled garlic can last for a year. ^^ I’m so glad to hear that you like my website and recipe. So are you living in Korea? I hope your marriage life with your Korean husband is filled with happiness and blessings. Thanks
안녕하세요
hi Xai Kim,
네 안녕하세요. ^^
I have been looking for this recipe. Thank you!!! Can I cut the sugar amount by half?
Hi Sun,
Half is bit cut for the recipe.. you can do it..but the flavor will be not the same with this recipe.. if you cut the sugar amount and if you still like the flavor for the sauce, you can do it. ^^
Hello Aeri, I really like your recipes. Can I use Apple vinegar for this? I have run out of my white vinegar.
hi Zula,
You mean normal American Apple cider vinegar ? or korean apple vinegar ? If it’s American one.. as you know it has own flavor in it.. so what I can suggest to you is.. mix little bit of soy sauce and apple vinegar ..and taste it.. if you like that combination.. if it’s okay for you.. yes try it too. thanks
Hi Aeri
Thank you for your recipes!
I would love to see if you could add a print option for your recipes, so, we don’t have to copy and paste before printing. Sorry if I am blind and I didn’t notice it.
By the way, your boys are really cute!
Thank you
hi Joy,
Thanks for your suggestion.. yes my website is lack of several things..and the print option is one of them.. Hope to improve it near future.. thanks again..
My first time trying this and a little worried about the glass breaking? Any tips?
hi Judy,
Your glass jor will not break with boiling water..(I already did that so many times..) don’t worry and try it.
Hello
Do you have a recipe for DOENJANG Gochu jangajji???? PLEASE HELP !! They are DELICIOUS !! …. but I cannot find a recipe… ;-(
hi Rich,
Oops, sorry but I do not have the recipe you are looking for on my website yet. I will add it to my list though. Sorry again.