Pickled Korean Peppers

Landon is into chili peppers, so I was intrigued by these Korean Peppers at Palama Market a few weeks back and bought a bag for him.

They turned out to be only very mildly spicy and not too thrilling for Lan. I went online to see what I could do with them and decided that pickling them might be interesting.

 

I found a recipe at My Korean Kitchen site and made this. 

 

Lan remained unthrilled.  The taste was good to me, but since I'm not really into peppers I probably wouldn't make it again. 

 

• 1 pound Korean green peppers
• ▢ 1 cup shoyu 
• ▢ 1 cup water
• ▢ 3/4 cup apple cider vinegar
• ▢ 1/2 cup sugar

Instructions

• Rinse the pepper in cold running water. Chop into small 1-inch pieces.
• Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).
• Tightly stack the peppers (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized peppers, you can start eating them 72 hrs after making them. For larger sized peppers, you can start eating them one week after making them.