Pickled Veggies (야채 장아찌)


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)



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


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.


7. Serve the pickled vegetables with any meal.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 87Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 1200 mg50%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 15 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet