Sweet and Sour Pickled Onions with Quail Eggs
A Unique Twist! Pickled Red Onion and Quail Egg Recipe (Soy-Vinegar Pickled Onion)
Did you know that adding quail eggs to pickled onions creates a wonderfully tangy and unique flavor? Many people aren’t aware of this delightful combination. I personally love the zesty kick of vinegar, so I often enjoy pickled onions this way instead of traditional braised dishes. Try making these sweet, sour, and savory pickled onions with quail eggs – they’re a fantastic side dish!
For the Pickled Dish- 170g onions
- 250g quail eggs (about 25 eggs)
- 1 green chili pepper (or 1 Korean green chili pepper for more heat)
For the Pickling Brine- 150ml soy sauce
- 100ml water
- 100ml vinegar
- 2 tbsp sugar
- 150ml soy sauce
- 100ml water
- 100ml vinegar
- 2 tbsp sugar
Cooking Instructions
Step 1
First, boil and peel the quail eggs. (Refer to @7024519 for detailed instructions on boiling quail eggs.) Peel the onions and remove the stems from the chili peppers. If you prefer a spicier kick, using Korean green chili peppers (cheongyang gochu) is recommended.
Step 2
Cut the prepared onions into bite-sized cubes, about 1.5-2 cm. Thinly slice the green chili pepper(s) into strips. The subtle sweetness of the onion and the mild spiciness of the chili pepper complement each other beautifully, creating a more complex and savory flavor.
Step 3
In a saucepan, combine 100ml of water and 150ml of soy sauce. Add 2 tablespoons of sugar and stir until dissolved. Bring the mixture to a boil over medium heat. Once boiling, let it simmer for 1-2 minutes to ensure the sugar is completely dissolved. You don’t need to boil it for too long.
Step 4
When the brine is boiling, turn off the heat immediately. Pour in 100ml of vinegar and stir well. This creates a well-balanced pickling brine with the perfect blend of salty, sweet, and sour notes.
Step 5
Arrange the cubed onions, boiled quail eggs, and sliced chili peppers attractively in a clean glass jar or airtight container. Fill the container about 80-90% full. Pour the hot pickling brine over the ingredients, ensuring they are mostly submerged. Pouring the hot brine helps the ingredients soften and absorb the flavors more effectively.
Step 6
Let the jar cool down after pouring in the hot brine. Once completely cooled, seal the lid tightly and refrigerate immediately. The pickled onions and quail eggs will be even more delicious after about a day of chilling. It’s surprisingly easy to make these fantastic pickled onions with quail eggs! Enjoy your meal!
