How to Pickle Vegetables
Learn how to make this quick Korean pickle with Jay Morjaria. Jay has chosen a few vegetables below, but let your imagination run wild.
- Ingredients
- Recipe
- Vegetables
- Red onions - Sliced
- Radishes (leaves and tops removed)
- Cucumbers - chunky cut
- Liquor
- Caster Sugar 150g
- Brown Rice Vinegar 340ml
- Water 450ml
- Fennel Seeds 2 tsp
- Chilli flakes, 2tsp
- Cloves 1tsp
- Star Anise 3pcs
- Bayleaf (fresh) 1-2pcs
- Salt (table) 1.5g
- Black peppercorns 2tsp
- Sezchuan peppercorns 1tsp
- Method
-
Add the sugar, water, vinegar and salt to a saucepan, bring to boil, turn off heat.
Add and steep the spices in the pickle liquor for 30 minutes, then strain the solids.
Pour over the prepared vegetables equally and allow to pickle. They will be ready in 3-4 days. Ensure fully submerged.
If you don't have much time and want to make the pickles quicker, pour the hot liquor over the vegetables without straining the spices and leave to cool. The pickles will be ready in 30-40 minutes.
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