Spicy and Sweet Pickled Peppers and Onions – The Ultimate Recipe
How to Make Pickled Peppers and Onions (Soy Sauce Pickled Recipe)
I made a preserved side dish, jangajji, using the fresh onions and peppers sent from the countryside. This pickled pepper and onion dish is a must-have when eating meat. Once you make the soy sauce brine, it’s all done!
Ingredients- 20 Peppers (spicy chili peppers recommended)
- 3 Onions (medium-sized)
- 1 Dried kelp sheet (for brewing 200ml water)
- 200ml Water
- 250ml Soy sauce
- 3 Tbsp Korean soup soy sauce
- 4 Tbsp Sugar
- 3 Tbsp Mirin (or cooking wine)
- 100ml Vinegar
Cooking Instructions
Step 1
First, place 1 sheet of dried kelp in 200ml of water and let it steep for about 10 minutes to create a flavorful kelp broth. Using kelp broth instead of plain water will give your pickled dish a much richer flavor. Set it aside to steep while you prepare the other ingredients.
Step 2
Wash the 3 medium-sized onions thoroughly, peel them, and cut them into bite-sized pieces. Cutting them not too small will help maintain their crisp texture.
Step 3
Wash the peppers, remove the stems, and cut them into bite-sized pieces similar to the onions. If you like it spicy, you can use only spicy chili peppers like I did, or mix them with regular peppers.
Step 4
In a sterilized glass jar (use boiling water to sterilize), layer the cut onions and peppers alternately. Don’t worry if the jar seems full; the vegetables will shrink in volume after adding the brine. So, feel free to pack them in tightly.
Step 5
Layering the onions and peppers like in the example photo not only looks appealing but also helps the brine penetrate evenly. The jar shown in the picture is a standard honey jar size; you can adjust the ingredient quantities based on the size of your jar.
Step 6
Now, let’s make the delicious brine. In a pot, combine the prepared kelp broth, 250ml soy sauce, 3 Tbsp Korean soup soy sauce, 3 Tbsp mirin, and 4 Tbsp sugar. Stir well and bring to a boil over medium heat. Once the sugar has dissolved and it starts to bubble, immediately turn off the heat. Finally, add 100ml of vinegar and stir thoroughly. Adding the vinegar at the end, after boiling, ensures its fresh tanginess isn’t lost and enhances the flavor.
Step 7
Slowly pour the hot brine over the vegetables in the prepared jar. The hot brine will help to lightly cook the vegetables and also act as a sterilizer, which helps in preserving the pickles for a longer time.
Step 8
After pouring the brine, seal the jar and let it cool at room temperature for at least 2-3 hours. Once the brine has completely cooled, transfer the jar to the refrigerator for storage. While you can enjoy them after 3-4 hours as the flavors start to meld, the pickled peppers and onions will be even more delicious after about half a day, allowing the seasoning to deeply penetrate the vegetables. For an even richer flavor, consider letting them mature for about a week.
