Sweet and Tangy Pickled Onions
Sweet and Tangy Pickled Onions
The Perfect Accompaniment to Meat: Sweet and Tangy Pickled Onions!*
Enjoy homemade pickled onions that are sour, sweet, and not too salty~
Ingredients- 3 large onions
- 3 Korean green chilies (cheongyang peppers)
Pickling Brine- 3 cups water
- 1 cup brown sugar
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 3 cups water
- 1 cup brown sugar
- 1/2 cup vinegar
- 1/2 cup soy sauce
Cooking Instructions
Step 1
In a pot, combine 3 cups of water, 1 cup of brown sugar, 1/2 cup of vinegar, and 1/2 cup of soy sauce. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes, allowing the sugar and soy sauce to dissolve completely and form a delicious brine.
Step 2
While the brine is simmering, prepare the onions and chilies. Peel the onions and wash them thoroughly. Slice them into bite-sized pieces, such as 1cm thick rings or quarters. Wash the Korean green chilies, remove the stems, and slice them diagonally to add a spicy kick. You can also add red chilies for color and extra flavor if desired.
Step 3
Sterilize a glass jar by boiling it in water or washing it thoroughly and drying it completely. Pack the sliced onions and chilies tightly into the prepared jar. Avoid overfilling; leave a little space at the top.
Step 4
Carefully pour the hot pickling brine over the onions and chilies in the jar, filling it to the brim. Pouring the hot brine helps the flavors to meld and preserves the pickles better. Seal the jar tightly. Allow the pickled onions to cool to room temperature, then refrigerate for at least one day to allow the flavors to mature. They are incredibly delicious with grilled meats, cutting through the richness and adding a refreshing tang. Enjoy!
