Crispy Baby Onion Pickles
The Golden Recipe for Crispy Baby Onion Pickles, Delicious Down to the Last Bite
I made pickles using fresh, small onions this season. They are so tiny, but cutting them in half makes them perfectly bite-sized! These sweet, sour, and savory onion pickles are incredibly crisp to the very last bite and pair wonderfully with meat dishes. Enjoy this recipe for a delightful homemade pickle.
Ingredients- 1kg small onions
- Kelp (dashima) to taste
Brine- 500ml soy sauce
- 500ml sugar
- 500ml water or rice wine (jeongjong)
- 500ml vinegar
- 500ml soy sauce
- 500ml sugar
- 500ml water or rice wine (jeongjong)
- 500ml vinegar
Cooking Instructions
Step 1
I prepared these very small onions, perhaps the size of whole garlic cloves. I’m using both regular and purple onions for a beautiful color contrast.
Step 2
Since the onions are small, they could be pickled whole, but I cut them in half to ensure the pickling liquid soaks in evenly and deeply. You can also make a small slit if you prefer.
Step 3
After halving the baby onions, place them in a colander to drain thoroughly. Ensuring they are completely dry is crucial to prevent spoilage and maintain crispness.
Step 4
I’ve prepared a piece of kelp (dashima) to enhance the umami flavor. A piece about the size of my palm is sufficient. The kelp will add a wonderful depth to the pickles.
Step 5
Carefully place the dried, halved onions into a clean glass jar. Tuck a piece of kelp in amongst the onions. This step adds a subtle, pleasant aroma and depth.
Step 6
In a saucepan, combine 500ml soy sauce, 500ml sugar, and 500ml water or rice wine. Bring to a boil over medium-high heat. Once boiling, reduce the heat and stir in 500ml vinegar. Let it simmer for a moment. The key to keeping the pickles crisp is to pour this hot brine over the onions in the jar immediately! The heat from the brine helps preserve their delightful crunch.
Step 7
Gently press down on the onions to ensure they are fully submerged in the hot brine. Allow the jar to cool completely at room temperature before sealing it with a lid and refrigerating. For the best flavor, let them pickle for at least a day before enjoying.
