Crispy and Flavorful Pickled Onions: The Golden Recipe
Crispy and Flavorful Pickled Onions: The Golden Recipe
How to Make Pickled Onions, The Secret to Deliciously Preserved Onions
For my family who loves pickles, I’ve made some delicious pickled onions. This recipe offers a perfect balance of sweet, sour, and savory flavors, making it an excellent side dish to boost your appetite.
Main Ingredients- 3 medium onions
- 1/4 radish (about the size of your palm)
- 5 Korean green chilies (Cheongyang peppers)
Pickling Brine (using a paper cup as a standard measure)- 1 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1 cup plum extract (maesil cheong)
- 3 pinches of salt
- 1 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1 cup plum extract (maesil cheong)
- 3 pinches of salt
Cooking Instructions
Step 1
First, let’s sterilize the glass jar for pickling. Once the water comes to a rolling boil, carefully place the glass jar upside down in the boiling water and let it boil for about 5 minutes. Afterwards, turn it upright and let it air dry completely to remove any moisture. This sterilization step helps to preserve the pickles for a longer period.
Step 2
Peel and thoroughly wash the onions, then pat them dry. Cut them into large, bite-sized pieces – not too thinly sliced. Wash the radish, peel it, and cut it into similar large pieces as the onions. Wash the Korean green chilies and remove the stems. (If you prefer spicy food, you can leave the seeds in.)
Step 3
Pack the dried onions, radish, and green chilies snugly into the sterilized glass jar. Now, let’s make the delicious pickling brine! Using a paper cup as a standard measure, combine 1 cup of soy sauce, 1/2 cup of vinegar, 1 cup of water, 1/2 cup of sugar, 1 cup of plum extract, and 3 pinches of salt in a pot. Bring this mixture to a boil. As soon as it starts to bubble vigorously, immediately turn off the heat. Pour the hot brine over the ingredients in the jar, ensuring they are fully submerged. Pouring the hot brine helps to slightly cook and tenderize the ingredients, contributing to a crispier texture.
Step 4
Close the lid of the glass jar and let it cool down completely at room temperature. Once fully cooled, transfer the jar to the refrigerator and let it pickle for 3 days. After 3 days, carefully pour out the brine from the jar, bring it back to a boil, and let it cool completely before pouring it back into the jar. Repeating this process once more will further deepen the flavor of your pickled onions. They are best enjoyed after at least a week of pickling.
