Crispy Pickled Onions
Delicious Pickled Onions with a Golden Ratio – A Must-Have Side Dish!
Introducing a delightful side dish that will have you reaching for more! These crispy pickled onions are soaked in a perfectly balanced sweet, sour, and savory soy sauce brine. Onions are incredibly beneficial for your health, known to help lower cholesterol and purify your blood. Making this delicious pickled onion dish is surprisingly easy, allowing you to enjoy the goodness of onions in a tasty way. Prepare a batch and enjoy this versatile side dish for a long time!
Ingredients
- 5 fresh onions
- 8 green chilies
- 2 red chilies
Soy Sauce Brine
- 500ml water
- 500ml soy sauce
- 230g sugar
- 250ml vinegar
- 10g dried kelp (kombu)
- 500ml water
- 500ml soy sauce
- 230g sugar
- 250ml vinegar
- 10g dried kelp (kombu)
Cooking Instructions
Step 1
First, trim off both ends of the onions. Then, peel off the outer skin and prepare the onions.
Step 2
Rinse the peeled onions thoroughly under running water about three times. After rinsing, use paper towels to completely pat them dry. Ensuring the onions are well-dried is important for preservation.
Step 3
Cut the dried onions into approximately 6 wedges, making them bite-sized. For the core part of the onion, separate it and cut it in half. This ensures that even the core pieces are a manageable and enjoyable size.
Step 4
Prepare the green chilies. Wash them, remove the stems, and slice them thinly. If you enjoy a spicier flavor, feel free to add 2-3 chopped Cheongyang peppers for an extra kick.
Step 5
Slice the red chilies similarly after washing and removing the stems. Adding red chilies not only enhances the visual appeal but also complements the sweetness of the pickled onions.
Step 6
Now, let’s make the flavorful brine. In a pot, combine 500ml of water, 500ml of soy sauce, and 230g of sugar. Stir well until the sugar is completely dissolved. Add 10g of dried kelp. Bring the mixture to a gentle boil, and once it starts simmering, remove the kelp immediately to prevent any bitterness.
Step 7
Remove the pot from the heat. Once the vigorous bubbling subsides slightly, carefully stir in 250ml of vinegar. Adding the vinegar at this stage helps preserve its fresh, tangy aroma and flavor.
Step 8
Place the cut onions and chilies into a clean jar or container. Pour the hot brine over them, ensuring all the vegetables are submerged. Allow the pickled onions to cool, then seal the container. After about 12 hours at room temperature or in the refrigerator, your delicious, crispy, sweet, sour, and savory pickled onions will be ready to enjoy! Store any remaining brine in the refrigerator for future use.
