Vibrant Red Onion Pickles: A Refreshing Taste of June
Easy and Delicious Homemade Onion Pickle Recipe
June marks the season for fresh onions! As I live in Muan, a region famous for its onions, I often receive them as gifts in June. To preserve their beautiful color, I’ve decided to make them into pickles. Enjoy the crisp texture and refreshing sweet-and-sour taste of these homemade onion pickles!
Ingredients
- 500g fresh onions (about 1-2 large onions)
- 2 bay leaves
- 1 Tbsp pickling spice
Brine
- 1 cup (200ml) brewed soy sauce vinegar
- 2 cups (400ml) water
- 1 cup (200ml) sugar
- 1 Tbsp (15g) coarse sea salt
- 1 cup (200ml) brewed soy sauce vinegar
- 2 cups (400ml) water
- 1 cup (200ml) sugar
- 1 Tbsp (15g) coarse sea salt
Cooking Instructions
Step 1
First, peel the fresh onions and wash them thoroughly under running water. Pat them completely dry with paper towels or a clean cloth. This step is crucial to prevent them from becoming soggy and to maintain their crispness later on. (Tip: If your onions are very large, one might be enough to reach 500g, so weigh them for accuracy.)
Step 2
Cut the peeled onions in half, then slice them into approximately 0.5cm to 1cm thick rounds. Slicing them too thinly can lead to mushiness during pickling, while slices that are too thick might not absorb the brine well. Aim for a consistent, moderate thickness.
Step 3
Now, let’s gather all the ingredients for the pickles! You’ll need the sliced onions, bay leaves, pickling spice, and for the brine: brewed soy sauce vinegar, water, sugar, and salt.
Step 4
For easy measurement, you can use a standard paper cup (like one for instant coffee, approximately 200ml). Measure out 2 cups of water, 1 cup of brewed soy sauce vinegar, and 1 cup of sugar. (Tip: Adjust the amount of vinegar or sugar to suit your preference for sourness or sweetness.)
Step 5
Add 1 tablespoon (about 15g) of coarse sea salt to the brine mixture. The salt helps to draw out moisture from the onions and adds flavor.
Step 6
Combine the brine ingredients (water, vinegar, sugar, salt) in a pot along with 1 tablespoon of pickling spice and 2 bay leaves. Bring the mixture to a rolling boil over high heat. Once boiling, turn off the heat and it’s ready to use immediately.
Step 7
Carefully place the sliced onions into a sterilized glass jar. Pour the hot brine over the onions. It’s recommended to strain the pickling spice and bay leaves using a sieve before pouring the brine to prevent the pickles from becoming too cloudy or gritty. (Tip: Removing the pickling spice after straining can help maintain a clearer pickle.)
Step 8
You can add the 2 bay leaves back into the jar as a garnish for visual appeal and a subtle aroma. They make the pickles look even more appetizing! (Tip: The bay leaves are optional and can be omitted if you prefer.)
Step 9
Once everything is assembled, close the lid of the jar and let the pickles cool down completely at room temperature. After cooling, refrigerate them. I usually start eating them the day after they are made, once they’ve had a chance to chill and meld. Enjoy your delicious homemade sweet and sour crunchy onion pickles!
