Sweet and Tangy Onion Pickle
Easy Recipe for Delicious Sweet and Tangy Onion Pickles
The perfect accompaniment to rich, fatty meats like pork belly, these onion pickles cut through the grease wonderfully! They also make a fantastic side dish for rice. With their sweet and tangy flavor, even children love them. Here’s a detailed guide on how to make these incredibly simple onion pickles.
Main Ingredients- Onions (large and fresh)
Pickling Brine (Golden Ratio)- 1 cup Soy Sauce (or brewed soy sauce)
- 1 cup Vinegar (1.5 cups if you prefer more tanginess)
- 1 cup Sugar (can be adjusted to taste)
- 1 cup Water
- 1 cup Soy Sauce (or brewed soy sauce)
- 1 cup Vinegar (1.5 cups if you prefer more tanginess)
- 1 cup Sugar (can be adjusted to taste)
- 1 cup Water
Cooking Instructions
Step 1
First, thoroughly wash the onions and peel off the outer skin. Trim off the root end slightly. Slice the onions into bite-sized pieces, about 0.5 to 1 cm thick. If you have cucumbers, slicing them along with the onions will create a richer flavor. (I used only onions this time as I ran out of cucumbers!).
Step 2
Place the sliced onions into a clean glass jar or an airtight container. I’m using a Lock & Lock container which is great because it’s safe to pour hot pickling brine directly into, and it seals very well. Before use, make sure to sterilize the container by boiling it in hot water and then completely drying it to ensure hygiene.
Step 3
Now, let’s make the pickling brine. In a pot, combine 1 cup of soy sauce, 1 cup of vinegar, 1 cup of sugar, and 1 cup of water. Mix them well. You can also prepare this on the stovetop, but be cautious when pouring the hot liquid directly into the jar. If you prefer a stronger tangy flavor, feel free to increase the vinegar to 1.5 cups. Bring the mixture to a rolling boil over high heat, stirring occasionally until the sugar is completely dissolved and the liquid starts to bubble vigorously. Once it boils, turn off the heat.
Step 4
Carefully pour the hot, freshly boiled pickling brine over the onions in the jar. If you are using a thin glass jar, it might crack from the sudden temperature change, so it’s safer to let the brine cool slightly before pouring. If the onions float to the top, it’s best to press them down to ensure they are fully submerged in the brine for even pickling. If you have a weight or pickling press, use it. Otherwise, you can fill a zip-top bag with water, seal it, and place it on top of the onions to keep them submerged. Once the onions are well covered with the brine, seal the lid tightly and store the jar in the refrigerator. After about 3 to 4 days in the fridge, your delicious onion pickles will be ready to enjoy!
