Crispy and Delicious Pickled Onions
Perfectly Balanced Recipe for Sweet and Sour Pickled Onions (Jangajji)
These sweet and tangy pickled onions are incredibly addictive and perfect with a bowl of rice! I’ll show you how to make them deliciously without being overly sour, a recipe even beginners can easily succeed with. Enjoy this fantastic Jangajji!
Ingredients (for a 1.7L container)- 3 medium onions
- 3 red chilies
- 3 green chilies (adjust spiciness to your preference)
Golden Ratio Marinade (using a paper cup for measurement)- 2 cups soy sauce
- 2 cups water
- 1 cup sugar
- 1 cup mirin (rice wine)
- 1.5 cups vinegar (rice vinegar or apple cider vinegar recommended)
- 2 cups soy sauce
- 2 cups water
- 1 cup sugar
- 1 cup mirin (rice wine)
- 1.5 cups vinegar (rice vinegar or apple cider vinegar recommended)
Cooking Instructions
Step 1
First, peel the outer skin of the onions thoroughly and wash them under running water until clean. Prepare 3 red chilies for color and 3 green chilies for a bit of heat. Don’t worry too much about the green chilies making it too spicy; you can add more if you like it extra zesty.
Step 2
It’s crucial to remove any excess moisture from the onions. You can peel them in advance and let them air dry a bit, or if you’re short on time, pat them dry thoroughly with paper towels. Leftover moisture can cause the pickles to become mushy or spoil.
Step 3
Next, chop the onions into bite-sized cubes. Since they will reduce slightly when the marinade is added, it’s good to cut them a bit generously. You can also cut them into quarters if you prefer, but cubing them helps them absorb the marinade better and pickle faster, resulting in a tastier product.
Step 4
Finely chop the prepared red and green chilies. Be careful as the chili fumes can irritate your eyes; ensure good ventilation if needed. It’s a good idea to open a window while chopping if the spicy aroma becomes strong.
Step 5
Now, prepare a clean glass jar that has been sterilized by boiling water and completely dried. Fill the jar about 1/4 full with the cubed onions. Then, layer in the chopped red and green chilies. Alternating the colors makes the finished product look much more appealing. I’m using a 1.7L jar.
Step 6
The secret to delicious jangajji lies in this marinade ratio! Combine 2 cups soy sauce, 2 cups water, 1 cup sugar, 1 cup mirin, and 1.5 cups vinegar in a saucepan. Stir well until everything is mixed. I’ve used a standard paper cup for measurement, but you can adjust the quantities based on the size of your container. Remembering this ratio makes making jangajji half the battle won!
Step 7
Place the saucepan over high heat and bring it to a boil. Stir occasionally to ensure the sugar dissolves completely. Once it starts to boil vigorously, turn off the heat. There’s no need to boil it for an extended period.
Step 8
As soon as the marinade begins to boil briskly around the edges, turn off the heat. Skim off any foam that forms during boiling for a cleaner, more refined taste. And just like that, your marinade is ready!
Step 9
Now, pour the hot marinade directly into the prepared jar. However, pouring it while it’s scalding hot might cook the onions, so it’s best to let it cool slightly first. I personally prefer to pour it in when the marinade has cooled about 1/3 of the way (when it’s still warm but not boiling, about 5-10 minutes later). This method helps retain the onions’ crispiness, making them much more delicious. Once poured, seal the jar. Let it sit at room temperature for about a day to start the pickling process, then transfer it to the refrigerator for another 1-2 days of maturation. Your perfectly sweet, tangy, and crispy pickled onions will be ready to enjoy!
