Sweet & Tangy Red Onion and Green Onion Pickles
Quick Red Onion & Green Onion Pickles from Leftover Brine!
After making other vegetable pickles, I decided to reuse the leftover sweet and savory pickle brine by adding crisp green onions and sweet red onions. This recipe shows you how to make delicious pickles (jangajji) easily using brine that would otherwise be discarded. They are perfect as a side dish for any meal or as a refreshing accompaniment to rich, meaty dishes!
Main Ingredients- 4-5 Green Onions (thick ones)
- 1 Large Red Onion
- 2 Korean Hot Peppers (Cheongyang peppers)
Pickle Brine- 1L Leftover Pickle Brine (soy sauce & vinegar based)
- 1L Leftover Pickle Brine (soy sauce & vinegar based)
Cooking Instructions
Step 1
First, thoroughly wash the thick green onions under running water. It’s best to separate and cut them into the green leafy parts and the white stalk parts. The white stalks will provide a wonderful crunch for your pickles.
Step 2
For this recipe, we’ll primarily use the white stalk portions of the green onions. After cutting, pat them dry meticulously with paper towels to remove any excess moisture. Ensuring they are dry is key to achieving crisp pickles that last longer.
Step 3
Next, remove the stems from the 2 Korean hot peppers and wash them clean. Peel the skin off the large red onion, rinse it, and then cut it into bite-sized pieces. The natural sweetness of the red onion will enhance the overall flavor of the pickles.
Step 4
As a note, the pickle brine I’m using here is leftover from making ‘Gasi Oi Pickles’ previously. (See reference: @6934825). Repurposing leftover pickle brine is a fantastic way to reduce food waste and create pickles with an even richer, more complex flavor.
Step 5
Cut the prepared green onions, hot peppers, and red onion into bite-sized pieces. Then, pour the reserved pickle brine directly over the vegetables. Stir everything well to ensure the vegetables are fully submerged in the brine. Refrigerate and let them mature for 2-3 days. You can enjoy them immediately, but they become even more delicious as they mature and the flavors deepen!
