Step 1

First, prepare two medium-sized onions for your pickled onions. If you prefer a spicy kick, have one Cheongyang chili pepper ready, and for a touch of color, one red chili pepper. You can skip the chilies or adjust the amount according to your preference.

Step 2

Prepare the glass container for pickling. Select a clean glass jar with a lid. Place it in a pot of cold water and bring it to a boil to sterilize it through hot water treatment. After sterilizing, remove the jar and let it dry completely. Ensuring it’s completely dry is crucial to prevent spoilage and ensure a longer shelf life for your pickled onions.

Step 3

Trim the ends off the onions. Then, cut them into 4 or 6 wedges, depending on the size of the onion. Aim for pieces that are easy to handle and will absorb the marinade well.

Step 4

While you can add the onions as they are, it’s even better to separate them into individual layers. This allows the marinade to penetrate more effectively, resulting in a more flavorful pickle. Slice the Cheongyang and red chili peppers into bite-sized pieces. Adding Cheongyang peppers will give it a pleasant spicy and clean taste.

**Marinade Ratio Tip:** The basic ratio is 1 part soy sauce : 1 part water : 0.5 part sugar : 0.5 part vinegar. You can substitute sugar and vinegar with plum extract (maesilcheong). For long-term storage, using a bit of soju instead of water can help prevent spoilage.

Step 5

In a pot, combine the soy sauce, water, sugar, and vinegar. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low and simmer for just 1-2 minutes, or until the sugar has completely dissolved. It’s best to make smaller batches and enjoy them fresh, rather than making a large quantity at once.

Step 6

Immediately turn off the heat once the marinade boils and let it cool down for a bit. Pouring boiling hot marinade over the onions can make them too soft. Wait until it’s just warm to the touch before pouring it over the prepared onions.

Step 7

I transferred the mixture from a bowl to the sterilized glass jar. Layering the onions and marinade as you fill the jar can help ensure even distribution.

Step 8

While these pickled onions are delicious right away, they develop even richer flavors after a few days of refrigeration. They are perfect to enjoy with grilled meats or savory pancakes, adding a wonderful zesty element to your meals.

Step 9

These pickled onions strike a delightful balance, not too salty, sour, or sweet. Feel free to adjust the amount of vinegar or sugar to suit your taste. Having these well-made pickled onions as a staple side dish is truly convenient. (As we get older, we tend to avoid overly sour foods!)

Step 10

They are incredibly easy to make and turn out to be a fantastic side dish. Give this pickled onion recipe a try!