With the midsummer rainy season in full swing these days, there is nothing quite like crunchy pickled cucumbers to make you eat more rice. However, many people think that the traditional method requires cooling the boiled water, placing weights on the submerged cucumbers to prevent them from floating, and waiting for a week.
Making waterless pickled cucumbersIt reduces all this hassle. You can eat it starting from the 3rd, it is simple to prepare, and above all, it has a strong point in preserving the crispness.
The secret to making waterless pickled cucumbers quickly
The key is that no water is added. If salt, sugar, vinegar, and soju are added to the pickling liquid, As moisture is drawn out of the cucumbers due to osmosis, the flavor of the pickling liquid permeates them..
If water is already present, this exchange slows down, so the waterless method proceeds much faster. In fact, delicious pickled cucumbers are ready in just 3 to 4 days, but it is also fine to let them ripen further.
If you keep it in a cool place, you can extend the aging period for 5 days, or up to a week, and the longer you do so, the more flavor is added.
From Choosing Cucumbers to Washing – Why the First Step Matters
If you make a mistake in selecting the cucumbers, the entire rest of the process is in vain. Straight, slender, short cucumberPlease choose.
Fat cucumbers have large seeds, and the inside can sink in like a hole during the pickling process. If you buy directly from the farm, the stems are already trimmed, and the price is cheaper.
The most common mistake is the cleaning method. Rubbing with salt causes a bruise.That thing. Instead Scrub with baking soda, rinse, and completely remove moisture.Please do so. If there is any remaining moisture, mold will form later.
If the stem is too long, it will make a hole in the plastic bag, preventing proper sealing. It is important to cut it short with a knife.
Determine the pickling liquid ratio based on the number of cucumbers
The convenience of making waterless pickled cucumbers is that you can freely adjust the quantities as long as you know the ratio. I will explain it based on 25 cucumbers.
230g sea salt, 450ml white sugar, 450ml vinegar, 180ml sojuThis is the basic recipe. The ratio of salt to sugar is approximately 1:2, and you just need to match the amount of vinegar to the sugar.
If the number of cucumbers varies, adjust the amount as follows: for 5 cucumbers, use 1/10 of the standard for 50; for 10, use 1/5; and for 50, use double the amount. Soju inhibits spoilage of the pickling liquid. Do not reduce the amount too much, and it is acceptable to use cooking wine or rice wine instead of soju.
My experience tells me that adding 10 to 15 Cheongyang peppers makes it not spicy, while leaving a refreshing and clean aftertaste. You can omit them if you prefer.
From the 3rd day onwards, taste it to decide when to eat it.
You can eat it after 3 days of soaking. However, this does not mean it is optimal.
On the third day, the pickling brine flavor has only permeated the surface of the cucumbers. Please try the ones on the fourth and fifth days. As fermentation progresses, the flavor permeates the entire cucumber, and the sugar and vinegar in the brine begin to harmonize.
The aging speed differs significantly depending on whether it is kept in a cool place or in a sunny place.
Higher temperatures speed up the ripening process, while cooler temperatures slow it down. During the rainy season, room temperature is ideal, so 3 to 5 days should be sufficient. When a heatwave begins, it is safer to put it in the refrigerator immediately.
| Number of cucumbers | Sea salt (g) | White sugar (ml) | Vinegar (ml) | Soju (ml) |
|---|---|---|---|---|
| 5 | 46 | 90 | 90 | 36 |
| 10 | 92 | 180 | 180 | 72 |
| 25 | 230 | 450 | 450 | 180 |
| 50 pieces | 460 | 900 | 900 | 360 |
Storage method to last a year in the refrigerator
Pickled cucumbers made in season will easily last a year if stored properly. The key is the pickling brine.
Even after moving it to the refrigerator There must be enough pickling liquid, and the cucumbers must not be exposed to air. Since it may not be perfectly airtight if kept in a plastic bag, it is better to transfer it to a glass container.
There is also a soy sauce method for pickled cucumbers. Making the pickling brine based on soy sauce deepens the flavor, and in this case... Boil the pickling liquid once, let it cool, and then refrigerate.If you do this, you can prevent spoilage more effectively.
Whether it is waterless pickled cucumbers or soy sauce pickled cucumbers, once finished, a corner of the refrigerator away from direct sunlight is ideal. The darker the environment, the longer the cucumbers' color remains vibrant and the less the pickling liquid spoils.