Sweet and Tangy Purple Onion Pickles
Homemade Purple Onion Pickles: Healthy and Delicious!
Purple onions are renowned for their health benefits, including their ability to help reduce cholesterol and purify the blood, thanks to their rich anthocyanin content. Today, I’ll share a secret recipe passed down from my mother for making these delightful purple onion pickles. Follow this simple ratio, and you’ll achieve a wonderfully crunchy texture and a perfectly balanced sweet and sour flavor that will stimulate your appetite, making it a perfect accompaniment to any meal. Even beginners can easily make these delicious pickles!
Pickle Ingredients- 2 purple onions (medium-sized)
- 1 cup soy sauce (200ml)
- 1 cup vinegar (200ml)
- 1 cup sugar (200ml)
- 2 Korean green chilies (Cheongyang peppers)
Cooking Instructions
Step 1
First, wash the 2 purple onions thoroughly and pat them dry. Slice them into bite-sized pieces, about 1 to 1.5 cm thick. Slicing them too thinly might make them mushy, so aim for a moderate thickness for the best texture.
Step 2
Using a standard paper cup (200ml capacity) as a measure, prepare 1 cup of soy sauce, 1 cup of vinegar, and 1 cup of sugar. This 1:1:1 ratio is the key to the perfect pickle flavor, so be sure to measure accurately.
Step 3
Pour the prepared soy sauce, vinegar, and sugar into a clean pot. Place it over medium heat and bring it to a boil, stirring occasionally until the sugar has completely dissolved. This ensures a smooth, well-integrated pickling liquid.
Step 4
Trim the stems off the 2 Korean green chilies and chop them finely. These chilies will add a pleasant spicy kick and enhance the overall flavor of the pickles. If you prefer less heat, you can adjust the quantity or omit them altogether.
Step 5
Place the sliced purple onions and the chopped green chilies into a clean, sterilized glass jar or an airtight container. Pack them in neatly. If you have a lot of onions, you can divide them between two containers.
Step 6
Once the soy sauce, vinegar, and sugar mixture in the pot reaches a rolling boil, immediately turn off the heat. Carefully and slowly pour the hot liquid over the onions and chilies in the container. Pouring the hot liquid helps to slightly cook the onions, preserving their crispness.
Step 7
After pouring the hot liquid, securely close the lid of the container. Once it has cooled down slightly, refrigerate it for at least one day before serving. After resting, you’ll have wonderfully crunchy, sweet, and tangy purple onion pickles that are sure to whet your appetite! They make an excellent side dish for rice. ^^
