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Pickled Veggies (야채 장아찌)

aeriskitchen's picture
Ingredients
  Pickling cucumbers 1 Pound, washed and dried (mini)
  Onions 4 Medium
  Jalapeno peppers 2 Medium
For the pickling liquid
  Water 2 Cup (32 tbs)
  Soy sauce 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vinegar 2⁄3 Cup (10.67 tbs)
Directions

GETTING READY
1. On a chopping board, place the onion, jalapeno peppers and using a sharp knife chop them into bite sized pieces and set aside.

MAKING
2. In a saucepan, add and combine together the ingredients for the pickling liquid. Stir well on medium high heat until the sugar dissolves completely and bring the liquid to a boil.
3. Once it starts boiling, cook the liquid for about a minute on high heat.
4. Take a half gallon glass jar for the pickling. Add the chopped vegetables in alternate layers for even flavoring.
5. Immediately pour in the boiled pickling liquid over the chopped vegetables and lightly cover the glass jar with a lid and set the jar aside to cool down the liquid.
6. Once the liquid has cooled down, tighten the lid and place the glass jar in the refrigerator overnight.

SERVING
7. Serve the pickled vegetables with any meal.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Pickling
Dish: 
Pickle
Ingredient: 
Cucumber
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
12

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 87 Calories from Fat 1

% Daily Value*

Total Fat 0.11 g0.17%

Saturated Fat 0.04 g0.18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1200.7 mg50%

Total Carbohydrates 20 g6.6%

Dietary Fiber 1.2 g4.8%

Sugars 15.5 g

Protein 2 g4.2%

Vitamin A 1.2% Vitamin C 9.1%

Calcium 2.2% Iron 3.5%

*Based on a 2000 Calorie diet

Pickled Veggies (야채 장아찌) Recipe Video