Jangajji (Vegetable Pickles)

Method6 steps

1. 1

   Step 1: Clean and cut the vegetables into bite size pieces, any way you want.

   Uses 2 pounds cucumbers (Kirby pickling cucumbers, Korean cucumbers) ( or any other vegetables of choice) · 1 medium onion · 4–5 green chili peppers or jalapeños · water as needed to clean vegetables

   
2. 2

   Step 2: Pack the vegetables in jars or glass containers.

   Uses cleaned cut vegetables

   
3. 3

   Step 3: Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.

   Gently boil brine until sugar dissolves · 3 minUses 2 cups water for brine · 1 cup soy sauce · 1/2 cup sugar · 1/2 cup vinegar (any clear type such as rice vinegar, white vinegar, etc.)

   
4. 4

   Step 4: Pour the hot prepared brine over the vegetables in heat-safe jars or glass containers. Keep all vegetables submerged, using a clean suitable weight if needed.

   Uses packed vegetables · hot prepared soy-vinegar brine

   
5. 5

   Step 5: Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.

   Uses submerged vegetables in brine

6. 6

   Step 6: Optional source method after 3–4 days of pickling: pour the brine into a pot and boil for a few minutes. Cool it before returning it to the pickles, then refrigerate again.

   Uses pickled vegetables and their brine