Spicy and Sweet Pickled Onions and Peppers
How to Make Delicious Pickled Onions and Peppers!
This pickled dish is perfect to enjoy with a bowl of rice, especially when you don’t have much of an appetite! It offers a refreshing and savory flavor.
Main Ingredients
- About 20 peppers (e.g., Cheongyang or regular green peppers)
- About 4 onions
Golden Ratio Brine
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 1 cup (200ml) soy sauce
- 5 whole peppercorns (optional)
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 1 cup (200ml) soy sauce
- 5 whole peppercorns (optional)
Cooking Instructions
Step 1
First, thoroughly clean and sterilize the container you will use for pickling by boiling it in hot water. After boiling for about 5 minutes, remove the container and let it dry completely. This step is crucial to prevent mold and ensure a longer shelf life.
Step 2
Wash the peppers under running water, remove the stems, and ensure they are completely dry. To allow the brine to penetrate well, prick the peppers multiple times with a fork or toothpick. (If you prefer a spicier taste, you can make small slits with a knife.)
Step 3
Peel and wash the onions, then slice them into bite-sized pieces, about 1.5 cm thick. Arrange the dried peppers and sliced onions neatly in the sterilized and dried container.
Step 4
Now, let’s make the delicious brine! Prepare soy sauce, sugar, and vinegar in a 1:1:1 ratio. (For example, 1 cup of each). In a saucepan, combine the soy sauce, sugar, and vinegar. Bring it to a boil, then reduce the heat to low and simmer for another 2-3 minutes. If you’re using whole peppercorns, add about 5 into the boiling brine and then remove them immediately. This imparts a subtle peppery aroma without overpowering the dish. (Adding water is optional and not strictly necessary for this ratio.)
Step 5
Once the brine is boiling vigorously, turn off the heat. Pour the hot brine immediately over the peppers and onions in the prepared container. Make sure the vegetables are fully submerged in the brine to maintain their crispness and for proper pickling. Let it cool down slightly, then cover the container and refrigerate for 2-3 days to let the flavors meld. Your delicious pickled onions and peppers are ready! While they are tasty right away, the flavor will deepen and become even more delicious as they mature.
