Crispy and Delicious Pickled New Onions Recipe
Easy Homemade Pickled Onions! Secret Golden Ratio for the Perfect Brine
Make delightfully crunchy pickled onions using fresh new onions, which are high in moisture and have a natural sweetness rather than intense pungency. These pickled onions offer a refreshing palate cleanser, perfect for accompanying rich and oily dishes. Enjoy a crisp texture that brightens your taste buds!
Main Ingredients- 3 new onions
- 3 Korean chili peppers (Cheongyang peppers)
Sweet and Sour Brine- 1/2 cup soy sauce (using a standard paper cup for measurement)
- 1/2 cup sugar (using a standard paper cup for measurement)
- 1/2 cup vinegar (using a standard paper cup for measurement)
- 1.5 cups water (using a standard paper cup for measurement)
- 1 bay leaf
Chili Pepper Preparation- 1 tablespoon vinegar (for washing chili peppers)
- 1/2 cup soy sauce (using a standard paper cup for measurement)
- 1/2 cup sugar (using a standard paper cup for measurement)
- 1/2 cup vinegar (using a standard paper cup for measurement)
- 1.5 cups water (using a standard paper cup for measurement)
- 1 bay leaf
Chili Pepper Preparation- 1 tablespoon vinegar (for washing chili peppers)
Cooking Instructions
Step 1
First, peel the outer skins of the onions thoroughly. Place the Korean chili peppers in a bowl and soak them in water with 1 tablespoon of vinegar for 5 minutes to sanitize and wash. Rinse the washed chili peppers under running water one more time, then pat them completely dry with paper towels. Ensuring they are thoroughly dry is crucial to prevent them from becoming mushy and to allow for longer storage.
Step 2
Trim off the remaining stem and root ends of the dried onions. Cut each onion into 8 equal wedges. Cutting the onions into wedges allows the brine to penetrate better, resulting in a more flavorful pickle.
Step 3
Slice the dried chili peppers diagonally into roughly 0.5cm thick pieces. Gently shake the sliced peppers to remove most of the seeds. If you prefer less heat, you can remove the seeds; otherwise, leave them in for a spicier kick.
Step 4
Sterilize a glass jar by immersing it in boiling water and let it dry completely before use. This prevents spoilage and ensures longevity. Pack the cut onions and deseeded chili peppers snugly into the sterilized glass jar.
Step 5
In a saucepan, combine the measured ingredients for the brine: 1/2 cup soy sauce, 1/2 cup sugar, 1/2 cup vinegar, and 1.5 cups water, using a standard paper cup for all measurements. Add the bay leaf for aroma. Bring the mixture to a boil over high heat, stirring occasionally until the sugar has completely dissolved.
Step 6
Once the brine is vigorously boiling, turn off the heat. Carefully pour the hot brine over the onions and chili peppers in the glass jar, ensuring they are fully submerged. Your delicious pickled onions are now ready! Seal the jar tightly. Allow it to cool completely at room temperature. Once cooled, store it in the refrigerator and serve chilled. For the best flavor, let the pickles mature for at least one day before enjoying.
