These crisp Korean cucumber pickles are delicious and easy to make. With three ingredients and four days, you'll have pickles (oi jee) to last you many, many meals. To serve, slice the pickles and serve plain or slice and garnish with scallions or chives. You can adjust the saltiness of the pickles by rinsing the pickle slices with water or letting them sit in a bowl of water.
Prep Time: 5 minutes
Pickling Time: 96 hours
Total Time: 96 hours, 5 minutes
Ingredients:
- 20-50 pickling cucumbers, washed
- coarse sea salt
- white vinegar
Preparation:
- Put the cucumbers neatly into the glass container you will use for pickling.
- Add water to cover.
- Pour out the water, measuring to figure out how much water you will need.
- Boil that amount of water with 1/12 that same amount of salt and 1 Tbsp of vinegar for every 20 cucumbers.
- Pour the salted water into the container, covering the cucumbers.
- Place a stone or heavy dish on top to weigh down the cucumbers so they don't float.
- Store in a cool place for 4-5 days.
- After they are "done", they are ready to eat or store in the refrigerator.
- To serve, slice Oi Jee (pickles) and rinse or serve in a bowl of water (according to taste).
