Golden Onion Jangajji (Pickled Onions)
No-Cook Golden Recipe for Quick Pickled Onions
These pickled onions are delightfully crunchy and savory, making them a perfect side dish for rice or an ideal accompaniment to grilled meats. This golden recipe allows you to make delicious onion jangajji quickly and easily without any cooking involved.
Ingredients- 5 large onions
- 1 cup soy sauce
- 1 cup sugar
- 1 cup vinegar
- 1 cup water
- 4 green chili peppers
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a fantastic golden recipe for ‘Onion Jangajji’ that’s perfect as a rice accompaniment or a delightful partner for meat. This version is made quickly and easily without any cooking! Its crisp texture and savory, slightly sweet and tangy flavor will surely awaken your appetite. Let’s get started!
Step 2
First, let’s gather all the ingredients for our quick pickled onions. You’ll need 5 large onions, 1 cup of soy sauce for that savory depth, 1 cup of sugar for sweetness, 1 cup of vinegar for tanginess, and 1 cup of water to balance the flavors. We’ll also add 4 green chili peppers for a touch of mild heat and aroma. (Standard cup size is approximately 200ml.)
Step 3
Now, let’s prepare the onions and chilies. Start by peeling the onions and then slicing them into bite-sized pieces. Try not to slice them too thinly, as this helps maintain their delightful crunch. Rinse the green chilies thoroughly. You can remove the stems and slice them in half lengthwise if you prefer, which helps them absorb the pickling liquid better.
Step 4
For the pickling brine, we’ll use a classic 1:1:1:1 ratio of soy sauce, sugar, vinegar, and water. This ratio is key to achieving a balanced and delicious flavor. Make sure you have a clean glass jar or an airtight container ready to hold your pickled onions.
Step 5
Place the sliced onions and halved green chilies into your chosen container. Next, pour the pre-mixed brine (soy sauce, sugar, vinegar, and water) over the vegetables. Give it a gentle stir to combine everything. Don’t worry if the sugar isn’t completely dissolved at this stage; it will dissolve over time as the flavors meld. A brief stir now will help speed up the process slightly.
Step 6
And there you have it! Delicious, no-cook onion jangajji, ready to impress. For the best flavor, refrigerate for at least a day to allow the onions to pickle and absorb the savory brine. Enjoy this wonderfully crisp and tangy treat!
