Pickled Chili Peppers Ready with a 1-Minute Pour

Name: Pickled Chili Peppers Ready with a 1-Minute Pour
Cook time: 1 min
Cuisine: Korean
Ingredients: Chili pepper — 650 g; Bird's eye chili — 7; Pickling spice — 1 tbsp; Salt — 2 tbsp; Sugar — 2/3 cup; Vinegar — 2/3 cup; Water — 4 cups

Homemade pickled chili peppers made by pouring hot boiled brine directly over the peppers to lock in their crisp texture and refreshing flavor.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Pickled Chili Peppers Ready with a 1-Minute Pour — finished dish

Summary

Crisp in-season chili peppers pickled by pouring aromatic, boiling-hot brine directly over them to preserve their crunch. Bird's eye chilies add a subtle kick that cuts through greasy foods and cleanses the palate. After aging in the refrigerator for about two days, they turn refreshingly delicious.

Servings: about 8–10 servings
Cook time: 1 minprep not included
Difficulty: Easy
Spiciness: Mildly spicy

Ingredients

Chili pepper650 g
Bird's eye chili (or spicy dried chili pepper or Cheongyang chili pepper (hot green chili))7

Pickling brine

Pickling spice1 tbsp
Salt2 tbsp
Sugar2/3 cup
Vinegar2/3 cup
Water4 cups

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

You can also make this with crunchy chili peppers, cucumber chili peppers, green chili peppers, or bell peppers.
If you want it spicy, you can add Cheongyang chili peppers or dried red chilies.

Steps

Prepare the ingredients
These are peppers given to me by Haerang unni, which I briefly showed in a recent daily home-meal post: jalapeños, eggplant-colored eggplant peppers, and yellow Dangjo peppers.
Their refreshing taste and crisp texture are so lovely that I made all of them into pickles.
Wash the peppers
Soak them briefly in water mixed with 1 to 2 tbsp of vinegar, then wash clean.
Slice the peppers
Slice the peppers into rounds convenient to eat in one or two bites and place them in a bowl.
Roughly crush the bird's eye chilies and tuck them in here and there.
Make the pickling brine
Add 4 cups of water, 1 tbsp of pickling spice, 2 tbsp of salt, 2/3 cup of sugar, and 2/3 cup of vinegar to a pot and bring to a rolling boil.
Let it boil for about 1 minute so the aromas infuse.
Pour the brine and age
While it is at a rolling boil, pour it right over the peppers, stir a few times, and let it cool.
Transfer to a container and enjoy after two days in the refrigerator for delicious results.
This was taken after 5 days; they turned yellowish, the flavors soaked in thoroughly, and the texture is truly crunchy.
Finish
Served alongside sandwiches, pasta, chicken, and more, these pickles finish each bite refreshingly crisp and clean.
I thought the jalapeños would be spicy, but they have not even 1 bit of heat.
Balancing it out with the heat of bird's eye chilies made it just right. If you want it spicy, you can also make this by adding Cheongyang chili peppers (hot green chilies) or dried red chilies.