Crispy and Delicious Pickled Onions (Yangpa Jangajji)
Super Easy Pickled Onions: Crunchy July Summer Side Dish!
Pickled onions are incredibly easy to make and can be stored for a long time, making them the perfect quick side dish for hot summer days! Their satisfying crunch and sweet-and-sour flavor profile make them a delightful addition to any meal.
Main Ingredients
- 4 Onions (choose firm, medium-sized onions)
Pickling Liquid Ingredients
- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Vinegar (approx. 100ml)
- 1 cup Water (approx. 200ml)
- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Vinegar (approx. 100ml)
- 1 cup Water (approx. 200ml)
Cooking Instructions
Step 1
First, sterilize the glass jar you’ll be using for the pickled onions. Fill a pot with enough water, place the glass jar upside down in the pot, and bring the water to a rolling boil over medium-high heat.
Step 2
As the water boils, you’ll see condensation forming inside the jar. Continue boiling for about 5 minutes to ensure thorough sterilization. Then, turn off the heat.
Step 3
Carefully remove the sterilized jar and let it dry completely. You can pat it dry with a kitchen towel or let it air dry upside down.
Step 4
Now, prepare the onions. Peel the outer skin of the onions and wash them thoroughly under running water. Cut the onions into bite-sized cubes, about 2-3 cm in size.
Step 5
Place the cubed onions into the sterilized, dry glass jar. It’s best not to pack them too tightly, leaving some space.
Step 6
Time to make the pickling liquid! In a pot, combine the soy sauce, sugar, vinegar, and water in a 1:1:1:2 ratio (1/2 cup soy sauce, 1/2 cup sugar, 1/2 cup vinegar, 1 cup water). Bring this mixture to a boil and simmer just until the sugar has completely dissolved. This creates your flavorful pickling brine. Avoid boiling for too long, as it can reduce the vinegar’s tanginess.
Step 7
Pour the hot pickling liquid directly over the onions in the jar while the liquid is still hot. Ensure the onions are fully submerged in the brine; if necessary, prepare more brine following the same ratio to top up the jar.
Step 8
Seal the jar tightly with its lid. Let it sit at room temperature for one day, then transfer it to the refrigerator for another day to allow the flavors to meld. Your delicious, crunchy pickled onions will be ready to enjoy! While they are tasty right away, letting them pickle for an additional 2-3 days will deepen the flavors and enhance the sweet and tangy balance.
