Crispy and Delicious Pickled Fresh Onions (Yangpa Jangajji)
Super Easy and Crispy Pickled Onions with Fresh Onions! How to Make the Perfect Brine Ratio
Make delicious pickled onions using fresh onions, which are in season right now and are sweet and crisp. Fresh onions are firmer, less pungent, and naturally sweeter than stored onions, making them perfect for pickling. This recipe introduces how to easily make crispy pickled onions by simply slicing them and pouring a simple brine over them. Enjoy your meal!
Main Ingredients- 6 Fresh Onions (approx. 780g)
- 3 Green Chili Peppers
- 2 Red Chili Peppers
Pickling Brine- 2 paper cups Water
- 2 paper cups Soy Sauce
- 1.5 paper cups Sugar
- 1.5 paper cups Vinegar
- 2 paper cups Water
- 2 paper cups Soy Sauce
- 1.5 paper cups Sugar
- 1.5 paper cups Vinegar
Cooking Instructions
Step 1
Wash the 6 fresh onions (approx. 780g) thoroughly under running water, peel them, then cut them in half and slice into bite-sized pieces. Slicing them not too thinly will help maintain their crispiness for longer.
Step 2
Remove the stems from the 3 green chili peppers, wash them clean, and then slice them into large pieces, similar in size to the onions. These will add a nice spiciness.
Step 3
Slice the 2 red chili peppers into large pieces, similar to the green ones. They add color and make the pickled onions look more appetizing.
Step 4
Place the sliced onions and chili peppers into a sterilized glass jar or heat-resistant container. Pack them in layers, leaving some space so they are not too tightly packed.
Step 5
Now, let’s make the delicious pickling brine! In a pot, combine 2 paper cups of water, 2 paper cups of soy sauce, and 1.5 paper cups of sugar. Turn on the stove and stir well with a spatula until the sugar is completely dissolved.
Step 6
Once the brine starts to boil, reduce the heat to medium and simmer for about 30 seconds longer. Be careful not to boil for too long, as it can make the brine too salty.
Step 7
Turn off the heat and add 1.5 paper cups of vinegar to the hot brine, mixing it thoroughly. The addition of vinegar will make the pickled onions even more delicious with its tangy flavor.
Step 8
Pour the steaming hot brine directly over the onions and chili peppers prepared in the container. Pouring the hot brine helps to cook the ingredients while preserving their crispiness.
Step 9
After pouring the brine, let it cool down to room temperature. Once completely cooled, cover with a lid and let it sit at room temperature for about a day to mature, then store it in the refrigerator before consuming. Your crispy and delicious pickled onion jangajji is complete! Enjoy your meal.
