Sweet and Tangy Pickled Onions (Yangpa Jangajji)
A Mouthwatering Homemade Pickled Onion Recipe for Your Kitchen
I made these delightfully sweet and tangy pickled onions using fresh onions my mom bought. They’re a fantastic side dish that complements any meal!
Main Ingredients- 15 small fresh onions
- 10 dried chili peppers (or 3-4 Korean Cheongyang peppers)
Pickling Brine- 3 to 3.5 cups soy sauce (adjust to taste)
- 3 cups cold water
- 1.5 cups vinegar (rice vinegar recommended)
- 0.75 to 1 cup sugar (adjust sweetness to your preference)
- 3 to 3.5 cups soy sauce (adjust to taste)
- 3 cups cold water
- 1.5 cups vinegar (rice vinegar recommended)
- 0.75 to 1 cup sugar (adjust sweetness to your preference)
Cooking Instructions
Step 1
First, prepare your glass jar and lid for pickling. Sterilize them by boiling or wash them thoroughly and ensure they are completely dry. A dry jar is crucial for hygienic storage and preventing spoilage.
Step 2
Peel the outer skin off the fresh onions and wash them under running water. Gently pat them dry before proceeding.
Step 3
You can prepare the onions in different ways. Quartering them, as shown in the picture, allows the brine to penetrate evenly, resulting in well-seasoned and easy-to-eat pickles. You can also pickle them whole or cut in half. I’ve used a mix of quartered and halved onions.
Step 4
In a pot, combine the soy sauce, vinegar, cold water, and sugar. Stir well to dissolve the sugar. Start over medium-low heat to prevent burning.
Step 5
Increase the heat to high and bring the mixture to a boil. Skim off any foam that rises to the surface. This step helps create a cleaner brine and extends the shelf life of your pickles.
Step 6
Tightly pack the prepared onions into the sterilized glass jar. Add the dried chili peppers alongside the onions to impart a mild spiciness and aroma. If you don’t have dried chilies, you can use Cheongyang peppers for a spicier kick.
Step 7
Carefully pour the hot pickling brine over the onions in the jar, ensuring they are completely submerged. Pouring the hot brine helps maintain the onions’ crispness and acts as a sterilizing agent.
Step 8
Seal the jar tightly and let it sit at room temperature for about 3 days. After 3 days, you can drain the brine, re-boil it, let it cool completely, and then pour it back over the onions. This process enhances preservation. The quartered onions can be eaten after 3 days, while whole onions are best enjoyed after about a week. Onions can become soft more easily than other pickled vegetables, so for longer storage, re-boil and cool the brine after 3 days, then pour it back and refrigerate. This will help keep them crisp for a longer period.
Step 9
Here are the pickled onions after two days. They already smell wonderfully sweet and tangy, making my mouth water!
