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Jangajji (Vegetable Pickles)
4.7 from 126 votes

Jangajji (Vegetable Pickles)

Jangajji is a Korean-style vegetable pickle made by packing sliced cucumbers, onions, and green chilies into jars and then covering with a hot brine of soy sauce, sugar, and vinegar. The vegetables marinate at room temperature before refrigerating. These pickles develop a balanced sweet and sour flavor, perfect as a side dish or condiment.

Prep Time
10 mins
Cook Time
10 mins
Course: Side Dish
Cuisine: Asian, Korean

Ingredients

For 2 32-oz jars
  • 2 pounds cucumber or any other vegetables of choice, Kirby pickling cucumbers or Korean cucumbers
  • 1 onion medium
  • 4 to 5 green chili peppers or jalapenos
For the brine
  • 1 cup soy sauce
  • 1/2 cup sugar
  • 1/2 cup vinegar any clear type such as rice vinegar, white vinegar, etc

Instructions

    Cup of Yum
  1. Clean and cut the vegetables into bite size pieces, any way you want.
  2. Pack the vegetables in jars or glass containers.
  3. Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
  4. Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine.
  5. Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
  6. Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.