Originally published June 12, 2012. Made a few edits to the recipe and fixed some errors. Enjoy pickling!
When someone asks me, “What do you do?” A million thoughts go through my head. Well, I’m a graphic and web designer. And well, I have a food blog too, and I just got a job as a kitchen designer, but really I’m an architect. And well…
My response varies depending on my mood.
Sometimes I fee like I’m spreading myself thin and some weeks are worse than others. Those are times when I just want to throw away everything, deactivate all my social media accounts, and snuggle with my kids in bed all day.
But to tell you the truth, I’m enjoying the ride, all the ups and downs, all the late nights and early mornings, all the good stuff and the crappy crap.
All of it.
Now let’s go pickle some peppers!
***
Typically made with Korean green chili peppers, I used jalepeno since they are more easily available. The pickling juice is also pretty flavorful with its hint of heat and can be reused for your next jar of pickled peppers or as a condiment. Oh and by the way, the preparation and ingredients are very similar to my manil jangatchi (pickled garlic).
Gochu jangatchi (Korean pickled peppers)
Ingredients
- 1 1/2 lb Korean peppers (or you can use jalapeno peppers)
- 1 1/2 cup soy sauce
- 2 cup water
- 1/2 cup white granulated sugar
- 1 cup white vinegar
Instructions
- Wash and rinse the peppers. Pat dry with a paper towel. Trim the stems. With a toothpick, pole 5-7 holes into each pepper.
- Place the peppers into a gallon-sized wide-mouthed jar. I wouldn't just throw them in, but carefully and efficiently fill the jar with the peppers.
- In a medium-sized saucepan, bring to a simmer the soy sauce, water, and sugar over medium heat. Simmer until the sugar is all dissolved or for about 1 minute.
- Take off the heat and add the vinegar. Pour the hot mixture into the jar full of peppers.
- Make sure the peppers are submerged. Loosely secure the lid and let the peppers sit at room temperature away from sunlight for 2-3 days.
- Drain the peppers into a large strainer and reserve the liquid. DO NOT THROW OUT THE SOY SAUCE MIXTURE. Pour only the liquid into a saucepan. Bring the soy sauce to a boil and then let cool.
- Place the peppers back into the jar and then pour the cooled liquid back into the jar.
- Secure the lid and refrigerate.
These look awesome and I love that you used jalapenos!
thanks! the jalapenos are definitely much hotter than the korean chili peppers, but i love them.