Easy Whole Pickled Onions (Jangajji)
Super Simple Whole Pickled Onions Made with Fresh Spring Onions!
When fresh spring onions are abundant, you often find small ones the size of a child’s fist. Try making whole pickled onions using these small-sized onions! They make a fantastic side dish.
Ingredients- 8-10 small-sized onions (about the size of a child’s fist)
Pickling Brine- 1 cup soy sauce (for dipping, ‘matganjang’)
- 1 cup apple cider vinegar
- 2/3 cup sugar
- 3 cups water
- 1 teaspoon pickling spice
- 1 cup soy sauce (for dipping, ‘matganjang’)
- 1 cup apple cider vinegar
- 2/3 cup sugar
- 3 cups water
- 1 teaspoon pickling spice
Cooking Instructions
Step 1
First, prepare fresh, small onions that are about the size of a child’s fist. Carefully peel off the outer layers of the onions.
Step 2
Wash the peeled onions thoroughly under running water. Then, pat them completely dry with paper towels to prevent them from becoming mushy and to ensure they last longer. Make cuts about two-thirds of the way up from the root end, forming a cross (+) shape. This allows the pickling brine to penetrate the onion deeply, making them more flavorful.
Step 3
Place the scored onions into your chosen storage container. It’s best to use a container that is not too wide, but rather deep or elongated, so that the onions can be submerged in the brine. Avoid containers that are too wide, as the onions might float.
Step 4
Now, let’s make the delicious pickling brine. In a saucepan, combine 1 cup of soy sauce, 1 cup of apple cider vinegar, and 2/3 cup of sugar. Add 3 cups of water and stir well. You can adjust the amount of sugar to your personal preference. (I reduced the sugar slightly for a less sweet taste.)
Step 5
Place the saucepan with the mixed brine over medium-high heat and bring it to a boil. Once it starts boiling, continue to simmer for about 3 minutes, then turn off the heat. It’s crucial to let this brine cool down completely before pouring it over the onions. Pouring hot brine can cook the onions, which we don’t want for pickled onions.
Step 6
Once the brine has cooled down to a lukewarm or room temperature, carefully pour it over the whole onions in the storage container using a ladle. Ensure the brine covers the onions evenly.
Step 7
To keep the onions submerged in the brine, place a small plate on top of them. Then, leave the lid off the container and let it cool completely at room temperature. Once fully cooled, cover the container with the lid and let it ferment at room temperature for one day. After that, transfer it to the refrigerator and let it pickle for another 2-3 days. Then, your delicious whole pickled onions will be ready to enjoy!
