Sweet and Savory Pickled Onions
Easy Pickled Onion Recipe
I bought a net full of fresh onions, and my mother sent me more, so I’m enjoying them deliciously! Today, I’ll show you how to make pickled onions, a must-have side dish when eating meat. They are perfectly crisp and flavorful!
Main Ingredients- 4 large onions
- 4 chili peppers (adjust to your preference)
Sweet and Savory Pickling Brine- 1 cup soy sauce (200ml)
- 1 cup sugar (200ml)
- 1 cup vinegar (200ml)
- 1 cup water (200ml)
- 2 tablespoons coarse salt
- 1 piece of dried kelp (approx. 5cm x 5cm)
- 1 cup soy sauce (200ml)
- 1 cup sugar (200ml)
- 1 cup vinegar (200ml)
- 1 cup water (200ml)
- 2 tablespoons coarse salt
- 1 piece of dried kelp (approx. 5cm x 5cm)
Cooking Instructions
Step 1
Prepare a clean glass jar. A paper cup can be used as a measuring cup; 1 cup here refers to a volume that fills the cup to the brim. Ensure the jar is completely dry to prevent spoilage and ensure longevity of the pickles.
Step 2
Peel the onions, wash them thoroughly under running water, and dry them completely. Slice them into bite-sized pieces, such as 0.5cm thick rings or quarters. Wash the chili peppers, remove the stems, and slice them similarly to the onions, or diagonally. If you like spicy food, use green chilies; for color, you can mix in red chilies.
Step 3
Carefully pack the prepared onions and chili peppers into the glass jar. Fill the jar snugly but avoid crushing the ingredients. Now, let’s prepare the essential pickling brine for delicious pickled onions.
Step 4
In a pot, combine 1 cup of water, 1 cup of soy sauce, 1 cup of sugar, 1 cup of vinegar, 2 tablespoons of coarse salt, and 1 piece of dried kelp. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 1-2 minutes. Immediately turn off the heat and cover the pot to let it cool down slightly. Remove and discard the kelp. (Tip: Boiling the kelp for too long can release a sticky substance that affects the texture.)
Step 5
The pickling brine should be hot when poured over the pickles; this helps maintain the onions’ crispness and acts as a sterilizing agent. Pour the brine into the jar when it’s hot to the touch (around 70-80°C), but not boiling. Ensure the brine completely covers the onions and chilies for even pickling.
Step 6
Seal the jar tightly and let it sit in a cool place or refrigerate for one day. After a day, you’ll notice the brine has permeated the onions and the volume has slightly reduced. This is because the onions release their own moisture, so you don’t need to make an excessive amount of brine initially. (Tip: For a deeper flavor, you can drain the brine after a day, re-boil it, let it cool, and pour it back into the jar.)
Step 7
Your delicious pickled onions are now ready to enjoy! Store them in the refrigerator. The perfect balance of crisp texture, sweetness, sourness, and saltiness makes them a fantastic accompaniment to any meal. Try them with grilled meats, bibimbap, salads, and more!
