Korean Pickles For Oui Chee
From Mimi0E 9 years agoIngredients
- 15-20 fresh medium Kirby Cucumbers (about 4-5 inches in length) shopping list
- Clean large flat river rocks (3-4 for the preserving stage) shopping list
- Brine: shopping list
- 2 1/2 quarts water shopping list
- 1 1/3 cup Kosher salt shopping list
- Preserving jars (large canning jars work best - 2qt size). shopping list
- Oui Chee (seasoned): shopping list
- 2 pickled cucumbers (thinly sliced) shopping list
- 1 finely minced green onion shopping list
- 1 teaspoon sesame oil shopping list
- 1/2 teaspoon sesame seeds shopping list
- 1/4-1/2 teaspoon cayenne pepper (red pepper powder) shopping list
How to make it
- Wash and clean the cucumbers, rub the cucumbers with salt and pack inside glass jars vertically. See Photo
- Boil water and salt in sauce pan and pour hot mixture into jars See Photo. Let clean rocks on top so the cucumbers do not float to the top. Top off jars and close tightly and set in a cool place (not the refrigerator).
- The next day, pour the brine (leaving the cucumbers in the jars) and reboil the brine. Allow the brine to completely cool and pour into jars and close tightly. The jars can now be stored in the refrigerator).
- Remove 2-3 cucumbers and slice off ends and discard See Photo. Slice the cucumbers as thinly as possible See Photo. Add seasonings to the sliced pickles and mix well. Enjoy! See Photo
Cleaned and salted cucumbers in the jar ready for the hot brine.
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Allow hot brine to cool over night, keep clean flat rocks to completely submerse cucumbers in the brine.
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Slice the pickles as thinly as possible.
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Add seasonings to bowl and stir with spoon.
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Seasoned Ouichee ready to enjoy.
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People Who Like This Dish 2
- mrjwjohnson Delmar, MD
- ladybugtea Nowhere, Us
- Mimi0E San Diego, CA
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