Photo: Korea Ministry of Food and Drug Safety

Homemade Mixed Vegetable Pickles

Name: Homemade Mixed Vegetable Pickles
Cuisine: South Korea
Ingredients: 20 g Essential ingredients: cucumber (20 g); 20 g Bell pepper (20 g); 20 g Red cabbage (20 g); 15 g Pickling liquid: sugar (15 g); 15 g Vinegar (15 g); 5 g Pickling spice (5 g); 15 g Water (15 g)

모둠채소 수제피클

Side dish

Side dishesCourse

24kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Homemade Mixed Vegetable Pickles

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Essential ingredients: cucumber필수 재료 : 오이(20 g)
20 g
Bell pepper파프리카(20 g)
20 g
Red cabbage적양배추(20 g)
20 g
Pickling liquid: sugar피클물 : 설탕(15 g)
15 g
Vinegar식초(15 g)
15 g
Pickling spice피클링스파이스(5 g)
5 g
Water물(15 g)
15 g

Nutrition per serving

24kcal

4.8gCarbs

0.4gProtein

0.4gFat

1.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the cucumber, bell pepper, and red cabbage into bite-size pieces.
Put the water and the pickling liquid ingredients in a pot and boil.
Boil water in another pot and sterilize the container for the pickles.
Dry the sterilized container well and fill it with the prepared vegetables.
When the pickling liquid has boiled, let it cool, then pour it into the container.
Let the pickles mature for 30 minutes to finish.

💡 TipEven without salt, you can use pickling spice to make sweet-and-sour low-sodium pickles.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.