Korean Pickled Radishes & Jalapeños
Savory, spicy, and sweet: these pickles are a great side dish for any Korean meal (and taste pretty fantastic as a snack).
- 1 pound Korean or Japanese radish, sliced into 1/8-in. thick strips
- 3 large jalapeños, sliced (and de-seeded if you don’t like too much heat)
- 1 large onion, diced
- 1 1/2 cup light soy sauce
- 1 1/2 cup white vinegar
- 1/2 cup soju (can sub with rice wine or sake)
- 1 cup white sugar
Loosely pack the container you're using with the radish slices, jalapeño slices, and diced onions.
For reference, I used 4 12-oz. mason jars, but feel free to use whatever you have on hand.Combine the soy sauce, white vinegar, soju and white sugar into a saucepan and stir until the sugar dissolves. Heat the saucepan on high heat until the mixture starts to boil. Remove the pan from heat.
Immediately pour the mixture over your vegetables.
The vegetables will rise to the top of the liquid. In order to ensure that they stay submerged, weigh the vegetables down with something (I used heavy ceramic spoons, for example).
Allow the jars to come to room temperature, then remove the heavy object and cover. Let the pickles sit overnight at room temperature, then transfer to the fridge where they can be stored for up to 6 months.
Pickles will taste better after at least 2-3 days of pickling and will continue to develop a rich flavor in the weeks afterward!