The trick to perfect pickles is in carbonated juices.
Cucumbers are “crunchy, slightly sweet, slightly effervescent, and addictive,” says chef Deuki Hong, who features the recipe in his new cookbook Koreaworld, co-authored by journalist Matt Rodbard. “The magic comes from using Sprite or 7UP, which is an old Korean grandma trick.”
Rodbard explains that they were “trying to crack the code for about 10 years” before they found the fizzy trick.
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Now that they discovered it, Hong and Rodbard, who also wrote Koreatown, they apply it left and right. The same pickling liquid and technique can be used for other vegetables — such as daikon radish, sprouts, Napa cabbage, and other root vegetables.
Sweet and Sour Pickles by Deuki Hong
1 lb. fresh pickles, cut into ¼-in. thick (about 4 cups)
1 teaspoon finely chopped garlic (about 2 medium cloves)
1 teaspoon finely chopped medium-hot chilies (such as red finger, cayenne, or serrano) (from 1 [½-oz.] Chile)
¾ cup of rice vinegar
½ cup of tap water
⅓ cup granulated sugar
4 teaspoons kosher salt
½ cup lemon-lime soft drink (such as 7UP or Sprite)
Fried sesame oil, for serving
1. Pack a clean, heat-resistant 1-liter container with cucumbers, garlic, and chilies; Set aside.
2. Heat the vinegar, ½ cup water, sugar, and salt in a small saucepan over medium-high heat, stirring occasionally, until the sugar and salt dissolve, about 5 minutes. Remove from heat and pour the hot pickling liquid over the cucumber mixture. Pour a soft drink over the top. Stir gently from the side to combine.
3. Let it cool, uncovered, to room temperature, about 30 minutes. Cover and refrigerate until tender, at least 24 hours or up to 2 weeks. Serve cold with a little liquid and a small drizzle of sesame oil.
Serves: 8 Active Time: 20 minutes Total Time: 24 hours, 50 minutes, including 24 hour cooldown
Categories: Trends
Source: HIS Education