Korean-Style Cucumber Pickle

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Oi pickle is a vinegar-brined cucumber pickle where one-centimeter-thick rounds are briefly salted to draw out surface moisture, then submerged in a hot brine of vinegar, water, sugar, salt, bay leaf, and whole black peppercorns.

Pouring the hot brine directly over the salted cucumbers contracts their cell structure on contact, locking in a crunch that persists through multiple days of refrigeration. As the pickles rest, the sharp acidity of the vinegar softens and blends with the sugar into a balanced sweet-sour profile rather than a single piercing note. Bay leaf contributes a low, herbal background, and the peppercorns leave a faint heat at the finish that gives depth beyond plain vinegar sourness. The pickles are ready after twelve hours of chilling and keep well in a sealed container in the refrigerator for up to two weeks. Served alongside fried or fatty dishes, the clean acidity cuts through richness and refreshes the palate between bites.

Ingredients

servings

IngredientAmountUnit

cucumber4 eaea

vinegar200 mlml

water200 mlml

sugar4 tbsptbsp

salt1 tbsptbsp

bay leaf2 pcspcs

whole black pepper1 tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Scrub 4 cucumbers under running water, then trim off both ends.

Slice them into 1 cm rounds, keeping the thickness even so the pieces stay crisp instead of turning limp after brining.
2

Finish

Place the sliced cucumbers in a bowl and coat them lightly with salt for 10 minutes.

When moisture beads on the surface, shake off excess liquid and salt so the finished pickle does not taste overly salty.
3

Control

Combine 200 ml vinegar, 200 ml water, 4 tbsp sugar, and the remaining salt in a pot.

Stir over medium-high heat until the sugar grains are no longer visible before adding the aromatics.
4

Heat

Add 2 bay leaves and 1 tsp whole black pepper, then bring the brine to a full rolling boil.

Turn off the heat immediately so the bay leaf aroma stays clean and does not become bitter.
5

Control

Pack the cucumbers tightly into a heat-sterilized glass jar without crushing them.

Pour the hot brine over the slices until fully submerged, keeping the surface covered so the texture stays firm.
6

Finish

Close the jar and let it cool completely at room temperature before refrigerating.

Taste after 12 hours, when the sweet-sour balance settles, and serve chilled within about two weeks.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Bay leaves and whole peppercorns add herbal depth to this vinegar-based Korean Oi-pickle.
Finish cue: Close the jar and let it cool completely at room temperature before refrigerating.
Storage and reheating: Pouring the hot brine directly over the salted cucumbers contracts their cell structure on contact, locking in a crunch that persists through multiple days of refrigeration.