MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Korean Green Chili Pickles
 Categories: Korean, Pickles
      Yield: 20 Servings

    350 g  Korean green chillies; up to
           -450 g (1 lb), or your
           -choice of non-spicy green
           -chillies
      1 c  Soy sauce
      1 c  Water
    3/4 c  Apple cider vinegar
    1/2 c  Sugar
      1 tb Korean chili flakes
           -(gochugaru)
      1 ts Korean chilli paste
           -(gochujang)
      1 ts Garlic; minced
      1 tb Sugar
      1 tb Sesame oil
      1 tb Green onion; finely chopped
      1 ts Toasted sesame seeds

  Preparation time: 10 minutes

  Rinse the chillies in cold running water. Trim off the stems with a
  pair of scissors. With a toothpick (or other sharp pointed object),
  make some random holes around each chilli. (I typically make 6 to 8
  holes per chilli. This is to help with sauce absorption).
  Alternatively, you can chop the chillies into small pieces (about 3
  cm / 1") without making the holes.

  Combine the soy sauce, water, vinegar and sugar in a saucepan and boil
  until the sugar dissolves (about 5 minutes) on medium high heat. Whisk
  occasionally. Remove the pan from the heat and cool it down (about 10
  minutes).

  Tightly stack the chillies (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 hours. Transfer the jar to the
  fridge. For small sized chillies, you can start eating them 72 hours
  after making them. For larger sized chillies, you can start eating
  them one week after making them. If you want some extra Korean
  flavour, mix the pickled green chillies with the spicy Korean chilli
  sauce (optional ingredients mentioned above) in a bowl just before
  serving.

  Recipe by Sue Pressey, Brisbane, Australia

  Recipe FROM:
  

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