Spicy and Sweet Crispy Pickled Onions and Peppers
Spicy and Sweet Crispy Pickled Onions and Peppers
Easy Homemade Pickled Onions and Peppers Recipe
The perfect accompaniment to grilled meats! Make delicious pickled onions and peppers at home with fresh ingredients. Crafted with care using fresh produce gifted by a friend.
Main Ingredients- 1.5 medium onions
- 1 bell pepper (use Korean green chili peppers for a spicier kick)
Pickling Brine- 1/2 cup soy sauce (100ml)
- 1/2 cup water (100ml)
- 1/4 cup sugar (50g) (can substitute with stevia to taste)
- 1/4 cup vinegar (50ml)
- 2 Tbsp fructo-oligosaccharide (30g)
- 1/2 cup soy sauce (100ml)
- 1/2 cup water (100ml)
- 1/4 cup sugar (50g) (can substitute with stevia to taste)
- 1/4 cup vinegar (50ml)
- 2 Tbsp fructo-oligosaccharide (30g)
Cooking Instructions
Step 1
Received a gift of fresh onions, grown by a friend. Interestingly, even though they initially had no outer skin, a papery layer formed after about 3 weeks of storage.
Step 2
Making large batches of pickles can take up significant refrigerator space and might lead to leftovers. Therefore, this time, I’ll be making a smaller, more manageable portion. You’ll need 1.5 medium onions and 1 bell pepper. If you prefer a spicy flavor, use Korean green chili peppers; otherwise, bell peppers offer a satisfying crunch.
Step 3
Peel the onions and slice them into bite-sized pieces. Remove the stems from the peppers. You can leave them whole or slice them in half, seeds and all, to enhance the spicy flavor. Using the seeds contributes to a more pungent taste.
Step 4
Arrange the sliced onions and peppers in the pickling jar. If they fill the jar this generously, it’s about the right amount. The volume will decrease slightly once the pickling brine is added, so keep this in mind. The jar used here has a capacity of approximately 500ml.
Step 5
In a saucepan, combine 1/2 cup of soy sauce and 1/2 cup of water, and bring it to a boil. This creates the base for your pickling brine.
Step 6
If you find making the pickling brine from scratch a bit tedious, consider using a store-bought pickling sauce. I tried one out of curiosity, and it was remarkably delicious, with a wonderful blend of ingredients. (Optional)
Step 7
Once the soy sauce and water mixture comes to a boil, let it simmer for a moment, then immediately turn off the heat. Boiling for too long can result in a sticky texture.
Step 8
After the brine has cooled slightly, stir in 1/4 cup of sugar, 1/4 cup of vinegar, and 2 tablespoons of oligosaccharide until the sugar is completely dissolved. (Tip: Adding sugar after boiling prevents stickiness, and adding vinegar later preserves its tanginess. For this recipe, I substituted 2 tablespoons of stevia for sugar due to personal dietary preferences.)
Step 9
Pour the hot pickling brine directly over the prepared onions and peppers. The heat from the brine helps to soften the vegetables and infuse them with flavor.
Step 10
Allow the jar to cool at room temperature for about 2 hours. Then, seal the container and store it in the refrigerator. The pickles will be ready to enjoy after chilling overnight, as the flavors will have melded beautifully.
