Spicy & Sweet Pickled Onions
Spicy & Sweet Pickled Onions
Easy Homemade Pickled Onions Recipe
Introducing pickled onions, a perfect match for grilled meats! This recipe generously incorporates Cheongyang chili peppers for those who love a spicy kick. The spicy and savory flavors infuse beautifully into the radish and onions, creating an incredibly delicious condiment. It’s a true meal enhancer! Feel free to use the vegetables you have on hand to create your own special pickles.
Main Ingredients- 3.5 onions
- 25-30 stalks garlic scapes
- 9 Cheongyang chili peppers
- 3 red chili peppers
- 1 piece of radish (approx. 1/4 of a medium radish)
Pickling Brine- 1.5 cups soy sauce
- 1 cup vinegar
- 1 cup sugar
- 1.5 cups water
- 1.5 cups soy sauce
- 1 cup vinegar
- 1 cup sugar
- 1.5 cups water
Cooking Instructions
Step 1
First, thoroughly wash and sterilize the glass jar you will use for storing the pickled onions. Ensure it’s completely dry. Sterilizing the jar with hot water helps prevent bacterial growth, allowing you to store the pickles for a longer period.
Step 2
While delicious with just onions, adding various vegetables you have at home can enhance the flavor and texture. In this recipe, we’ve added garlic scapes, Cheongyang chili peppers, red chili peppers, and radish for a more complex taste and diverse textures. If you enjoy spicy food, add plenty of Cheongyang peppers! If you prefer less heat, substitute with regular chili peppers or reduce the quantity.
Step 3
Wash all vegetables thoroughly. Then, chop them into bite-sized pieces. Slice the onions thickly, cut the radish into thin rounds or slices, and thinly slice the chili peppers diagonally. Trim any tough ends from the garlic scapes and cut them into 2-3 cm lengths. Garlic scapes take a bit longer to absorb the flavors compared to other vegetables, but their mild pungency is appealing. Feel free to add them or omit them based on your preference.
Step 4
Once the vegetables are prepared, let’s make the delicious pickling brine! Pour 1 cup of granulated sugar into a pot. You can adjust the sweetness to your liking.
Step 5
Next, add 1 cup of vinegar for a touch of acidity. You can use any type of vinegar you prefer.
Step 6
For a clean taste, add 1 cup and 1/2 cups of water, making a total of 1.5 cups.
Step 7
Finally, add 1 cup and 1/2 cups of soy sauce for umami, combining all ingredients in the pot and mixing well.
Step 8
Bring the mixture to a boil over high heat. Once the edges of the pot start to bubble vigorously, reduce the heat to medium and simmer for another 2-3 minutes to cook off the alcohol from the soy sauce.
Step 9
Carefully pour the hot, boiling brine directly over the prepared vegetables in the bowl. The hot liquid will slightly wilt the vegetables, helping them retain their crispness and absorb the flavors more effectively.
Step 10
After pouring the hot brine over the vegetables, don’t cover the bowl immediately. Let it cool down to room temperature. While it’s cooling, gently stir the vegetables with chopsticks or a spoon occasionally to ensure the brine is distributed evenly.
Step 11
As time passes, the vegetables will naturally release their moisture, resulting in a generous amount of liquid. This is a normal process, so don’t worry.
Step 12
Once the brine has completely cooled, carefully transfer the pickled onions and other vegetables into the sterilized glass jar. Let them sit at room temperature for about 1 day to begin the pickling process, then store in the refrigerator for another 3 days before enjoying. These pickled onions are wonderful served with grilled meats or added to bibimbap for an extra burst of flavor.
