Crispy and Delicious Pickled Onions (Yangpa Jangajji)
The Ultimate Recipe for Delicious Pickled Onions (Yangpa Jangajji) – Easy Homemade Method
Here’s how to make pickled onions that are wonderfully delicious whether fresh or aged! This recipe yields a delightful crunch and a perfect balance of sweet and tangy flavors, making it an excellent side dish.
Ingredients
- 4 medium onions
- 4 cups water (approx. 800ml)
- 1 cup sugar (approx. 200g)
- 1 cup vinegar (approx. 200ml)
- 1 cup soy sauce (approx. 200ml)
- 4 red or green chili peppers (optional, for added spice)
Cooking Instructions
Step 1
First, let’s prepare the golden ratio brine for our delicious pickled onions. Using 4 medium onions as our base, pour 4 cups (about 800ml) of clean water into a pot.
Step 2
Add 1 cup (about 200g) of sugar to sweeten the brine. It’s important to stir well until the sugar is completely dissolved.
Step 3
Pour in 1 cup (about 200ml) of soy sauce for a rich umami flavor. This will significantly enhance the overall taste of the pickles.
Step 4
Add 1 cup (about 200ml) of vinegar to provide a refreshing tanginess. This balances the sweet and savory notes beautifully.
Step 5
Place the pot with all the brine ingredients over medium heat. Stir occasionally and bring it to a gentle boil until the sugar and soy sauce are fully dissolved. Once it starts to simmer, turn off the heat. The brine should be hot when poured over the onions, so let it cool slightly, just enough to handle, but still quite warm.
Step 6
Wash the onions thoroughly and pat them dry. Cut them into bite-sized pieces, typically quarters or sixths, and place them in a clean glass jar or airtight container. If you like a little heat, slice the chili peppers into 2-3cm pieces and add them to the jar along with the onions. Pour the hot brine over the onions, ensuring they are fully submerged.
Step 7
Close the lid of the container and let it sit at room temperature for about one day to allow the flavors to meld. After a day, transfer the container to the refrigerator and let it further mature for another 2 days for the best taste. I opened mine after 2 days, and they were perfectly infused with flavor, wonderfully crisp, and delicious! Your pickled onions are now ready to enjoy. They make an excellent accompaniment to any meal!
