Sweet & Spicy Pickled Onions (Yangpa Jangajji)
Golden Ratio Pickled Onions with Fresh Onions: A Delicious Side Dish Ready to Eat!
Enjoy the delightful sweet, sour, and spicy flavors of pickled onions made with fresh, seasonal onions. They are the perfect accompaniment to rich meat dishes and crispy fried foods, cutting through the richness and enhancing the overall taste. Onions are known for their antioxidant properties and ability to lower blood cholesterol levels, making them an excellent choice to enjoy alongside meat for a healthier meal. Prepare this delicious and satisfying side dish for your family today!
Main Ingredients- 4 fresh onions
- 3 Cheongyang chili peppers (or other spicy green chilies)
The Perfect Pickling Brine- 2 cups soy sauce (400ml)
- 2 cups water (400ml)
- 1 and 1/3 cups vinegar (approx. 270ml)
- 1/3 cup plum extract or syrup (approx. 70ml)
- 1 cup sugar (approx. 200g)
- 2 cups soy sauce (400ml)
- 2 cups water (400ml)
- 1 and 1/3 cups vinegar (approx. 270ml)
- 1/3 cup plum extract or syrup (approx. 70ml)
- 1 cup sugar (approx. 200g)
Cooking Instructions
Step 1
Begin by sterilizing the glass jar(s) you’ll use for pickling. Wash the jars thoroughly with water. Place the jars upside down in a pot, add cold water, and bring it to a boil over medium-low heat. Once the water is boiling and steam is forming, use tongs to carefully rotate the jars so that all surfaces are exposed to the hot steam. Once sterilized, carefully invert the jars to drain any remaining water, then place them upright (opening facing up). The residual heat will quickly dry them. This step is crucial for preserving the freshness of your pickles.
Step 2
Peel the fresh onions and set them aside. Wash the Cheongyang chili peppers thoroughly under running water, then pat them dry with a paper towel. If you prefer a milder heat, you can soak the chilies in water with 1 tablespoon of vinegar for about 5 minutes, then rinse them again with clean water. This process helps to reduce any harshness while retaining their pleasant spicy flavor.
Step 3
In a pot, combine all the ingredients for the pickling brine. Add 2 cups of soy sauce, 2 cups of water, 1 and 1/3 cups of vinegar for a tangy kick, 1 cup of sugar for sweetness, and 1/3 cup of plum extract or syrup for added depth and aroma. Bring the mixture to a boil over high heat, then reduce to medium-low heat. Stir until the sugar is completely dissolved. Let it simmer for 1-2 minutes after it comes to a boil to create a flavorful and well-balanced brine.
Step 4
Slice the prepared onions into bite-sized pieces. Cut the Cheongyang chili peppers into similar sizes. Layer the sliced onions and chili peppers into the sterilized glass jar(s), alternating between them. Packing them in layers helps ensure even distribution and better pickling.
Step 5
Carefully pour the hot pickling brine over the onions and chili peppers in the jar, ensuring they are completely submerged. Pouring the brine while it’s still hot accelerates the pickling process, allowing the flavors to meld quickly. Once filled, seal the jar tightly. Allow the jar to cool down completely at room temperature. Once cooled, store it in the refrigerator. Your delicious pickled onions will be ready to enjoy after at least one to two days, and the flavor will continue to deepen and improve over time!
