Crispy and Delicious Pickled Onions Recipe
Sweet and Tangy Pickled Onions to Rekindle Your Appetite
Onions are composed of 90% water but are packed with nutrients like protein, carbohydrates, Vitamin C, calcium, phosphorus, and iron. Notably, a compound called quercetin is effective in lowering blood pressure. It’s best to use fresh, young onions (haet-yangpa) for this pickle. Try this easy method to make delicious pickled onions at home. They’re a fantastic side dish for rice and a great addition to lunchboxes!
Pickle Ingredients- 4 fresh young onions (medium size)
- 3 cucumbers
- A small amount of cabbage
- 1.8L pickling soy sauce
Cooking Instructions
Step 1
First, peel the outer skins off the fresh young onions and wash them thoroughly under running water. Pat the onions dry, then cut them into desired pieces. Cutting them into quarters or sixths is recommended as it allows the seasoning to penetrate well and makes them easy to eat.
Step 2
Wash the cabbage, remove the core, and chop it into roughly the same size as the onions or into bite-sized pieces. This will add a refreshing crunch.
Step 3
Wash the cucumbers, trim off the ends, and cut them in half lengthwise. Then, use a spoon to gently scrape out and remove the seeds from the center of each cucumber half. Removing the seeds helps prevent them from becoming mushy and preserves their crisp texture.
Step 4
Cut the seeded cucumber halves into pieces similar in size to the prepared onions, or into bite-sized pieces. Avoid cutting them too thinly, as they might break apart. Aim for a moderate thickness.
Step 5
Place all the cut onions, cabbage, and cucumbers into a clean container (like a glass jar or plastic container). Pour the pickling soy sauce over the vegetables, ensuring they are completely submerged. Close the lid tightly and let it sit at room temperature for half a day to a full day. The flavors will meld beautifully, and they’ll be ready to eat. Storing them in the refrigerator will keep them delicious for longer.
