Crispy Pickled Onions
#SumineBanche #EasySideDish #PickledOnions #SummerKimchi
Introducing ‘Pickled Onions,’ a delightful summer delicacy featured on Sumine Banchan. These pickled onions are made with fresh, small onions and cucumbers, offering a delightful crunchy texture and a perfectly balanced sweet, sour, and salty flavor profile that makes them an irresistible side dish. You can easily make them with simple ingredients, and they’ll be ready to enjoy in about two weeks. They are truly a rice-lover’s dream!
Ingredients- 15 small fresh onions
- 5 dried chili peppers
- 2L soy sauce for pickles (or seasoned soy sauce for sashimi)
- 1L vinegar
- 2 ladles of sugar (approx. 200g)
- 250ml soju (Korean rice liquor)
Cooking Instructions
Step 1
First, peel the outer skins off the onions and rinse them thoroughly under running water. Gently pat them dry and set aside, ready for pickling. Using firm, fresh onions will yield the best results.
Step 2
Carefully arrange the prepared onions into your chosen container (such as a glass jar or a kimchi container). Pack them in snugly, but leave a little room at the top.
Step 3
Now, let’s prepare the delicious pickling brine. In a large pot, combine the soy sauce, vinegar, sugar, and soju. Stir gently as you bring it to a boil, ensuring all the ingredients dissolve completely. (Tip: If you’re using seasoned soy sauce meant for crab dishes, it’s best to boil it first, let it cool, and then mix in the other ingredients.)
Step 4
Place the dried chili peppers on top of the onions in the container. The dried chilies will impart a subtle aroma and a hint of spice, enhancing the overall flavor of the pickled onions.
Step 5
Pour the prepared pickling brine, after it has cooled slightly, generously into the container until the onions are completely submerged. This ensures the onions pickle evenly and prevents them from becoming mushy. You’ll notice the onions will start to float due to their lightness.
Step 6
To keep the onions submerged, you’ll need to place a weight on top. Use a specialized lid with a pressing mechanism, or a sealed plastic bottle filled with water, to press down firmly on the onions. Store the container in a cool, well-ventilated area for about two weeks to allow them to pickle. After two weeks, you can remove the onions from the brine.
Step 7
Finally, after two weeks of pickling, your delicious pickled onions are ready! Remove the pickled onions from the brine and cut them into quarters for easy serving. The brine will have seeped into the onions, giving them an appetizing deep brown hue. These sweet, sour, and salty pickled onions are a perfect accompaniment to any meal!
