Spicy and Sweet Pickled Onions
Spicy Pickled Onions with Cheongyang Peppers for a Kick!
I recently had pickled onions at a barbecue restaurant and they were so delicious! I love eating meat frequently, so I wondered why I hadn’t made them myself. I came home and made them right away. Since I always have the ingredients at home, all I needed was the willingness to make them. Haha!
Ingredients
- 3 onions
- 4 Cheongyang peppers (adjust to your spice preference)
- 100 ml soy sauce
- 50 ml sugar
- 50 ml plum extract
- 100 ml vinegar
- 200 ml water
Cooking Instructions
Step 1
First, let’s make the pickling brine, which is key to the flavor of the pickled onions. The basic ratio can vary slightly from household to household, but I’ve used a ratio that I personally prefer. Prepare 100 ml of soy sauce, 50 ml of sugar, 50 ml of plum extract, 100 ml of vinegar, and 200 ml of water. For the sweetness, using an equal mix of sugar and plum extract provides a subtle yet deep flavor.
Step 2
Combine all the prepared brine ingredients in a pot and bring them to a boil on the stove. Your house will soon be filled with the delightful aroma of simmering soy sauce. Once the brine starts boiling, continue to simmer for about 1 minute, then turn off the heat and let it cool completely. It’s important to let the hot brine cool down, otherwise, the onions might become soft and mushy.
Step 3
Now, it’s time to prepare the main ingredients: onions and Cheongyang peppers. Have 3 onions and 4 Cheongyang peppers ready. (Tip: 4 Cheongyang peppers can be quite spicy, so if you’re not a fan of extreme heat, consider using only 1-2 peppers or removing the seeds. I plan to use only 1 pepper next time!)
Step 4
You can slice the onions according to your preferred style. I like to slice them into about 0.5 cm thick rings or thick julienne strips. For a nice crisp texture, avoid slicing them too thinly. Cut the Cheongyang peppers into bite-sized pieces, about 1 cm long, making them easy to pick out and eat.
Step 5
Sterilize the glass jar you’ll be using to store the pickled onions. You can do this by boiling it in water (heat sterilization) or by washing it thoroughly, drying it completely, and then microwaving it for 1-2 minutes. Always be careful when handling hot water.
Step 6
Place the prepared onions and Cheongyang peppers into the sterilized glass jar. It’s best not to pack the ingredients too tightly; leave a little space.
Step 7
Now, pour in the completely cooled pickling brine. Using a funnel can be very helpful to avoid any spills. Don’t worry if the onions aren’t completely submerged at first; as the onions release their moisture, they will shrink, and the brine will naturally cover them over time.
Step 8
Seal the jar tightly and refrigerate for at least two days to allow the flavors to meld. After two days, you’ll notice that the brine level has risen due to the moisture released from the onions, and they should be well-submerged.
Step 9
After two days, take out the pickled onions and arrange them on a plate in desired serving sizes. Strain the brine into a separate pot; we’ll boil this brine again.
Step 10
Add 100 ml of fresh water to the strained brine and bring it to a rolling boil once more. This step helps to remove any impurities and further refines the flavor of the brine, making it cleaner.
Step 11
Let the re-boiled brine cool down completely. Once it’s fully cooled, pour it back into the jar with the pickled onions. Initially, the onions might have seemed like they would fill two jars, but as they pickle and soften, they will compact, fitting into one jar. Enjoy your delicious homemade pickled onions, stored in the refrigerator!
