Kim Dae-seok's Tangerine Pickle

Name: Kim Dae-seok's Tangerine Pickle
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: tangerine 10 pieces; yellow sugar 1 cup (160ml); vinegar 0.7 cup (110ml); water 450ml; pickling spice 1 tablespoon; salt 1 tablespoon; soju 1/4 cup (40ml)

A unique fruit pickle with a deep, exotic aroma from pickling spice, bursting with refreshing tanginess in every bite.

15 min Difficulty Very easy side dish

Main ingredients

tangerineyellow sugarvinegarpickling spicesaltsoju

Ingredients needed 4 servings

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tangerine yellow sugar vinegar pickling spice salt

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tangerine 10 pieces

yellow sugar 1 cup (160ml)

vinegar 0.7 cup (110ml)

water 450ml

pickling spice 1 tablespoon

salt 1 tablespoon

soju 1/4 cup (40ml)

Recipe

Peel 10 tangerines and carefully remove the white fibrous layer on the surface to prevent bitterness and ensure a smooth texture.
In a pot, combine 450ml water, 1 cup yellow sugar, 1 tablespoon salt, and 1 tablespoon pickling spice, then turn on the heat.
Once the sweet brine begins to boil, heat gently for just 1 minute to fully release the aroma, then turn off the heat.
Place the peeled tangerines into a sterilized glass airtight container, packing them tightly without gaps.
Pour the freshly boiled hot brine directly over the tangerines in the glass jar. Pouring while hot helps preserve the flesh’s elasticity and ensures even seasoning.
Add 0.7 cup vinegar and 1/4 cup soju, then gently stir with a spoon to mix thoroughly.
Close the jar lid and let it rest at room temperature for 1 day, then transfer to the refrigerator for an additional 2 days of aging before enjoying chilled.

Peel the tangerines and remove the white pith; place them in a sterilized glass jar.
Boil water, sugar, salt, and pickling spice lightly for 1 minute to make a fragrant sweet brine.
Pour the hot brine over the tangerines, mix in vinegar and soju, then age at room temperature for 1 day and in the refrigerator for 2 days.

Cooking tips

Vinegar loses its characteristic acidity and sharp freshness when boiled, so it's crucial to add it only after turning off the heat, along with soju.
Use only the recommended amount of soju; store the finished pickle in an airtight container in the refrigerator and check its condition before consuming.
The white strands on the tangerine skin can cause bitterness, so take care to remove them thoroughly—this ensures you fully enjoy the fruit’s natural sweetness and refreshing flavor.

Recommended for

Those looking for a refreshing homemade side dish to cleanse the palate after eating greasy meat dishes or Chinese food.
People wanting to repurpose leftover tangerines into a unique pickle.
Anyone interested in trying a super simple pickle recipe that requires no complicated steps beyond lightly boiling a sweet brine.

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