Super Simple Pickled Onions
The Easiest Pickled Onion Recipe Ever!
Have you ever found making pickled onions or onion pickles too much of a hassle? This recipe introduces a pickled onion dish that is significantly simpler than traditional preserved onion dishes, yet boasts an equally delicious flavor. It’s perfect as a side dish when you have a low appetite or as a fantastic accompaniment to rich, greasy foods!
Ingredients
- 1kg Onions
- 1/3 Tbsp Coarse Sea Salt (Hahmcho preferred)
- 100ml Fermented Vinegar (e.g., Apple Cider Vinegar)
- 2 Tbsp Honey
Cooking Instructions
Step 1
First, prepare 1kg of onions. Peel off the outer skin cleanly, then slice them into rings for a nice presentation. Slicing them not too thinly will help retain a pleasant texture.
Step 2
Place the sliced onions in a bowl and let them sit at room temperature for about 1 hour. This allows the onions’ natural moisture to release, reducing their pungency and enhancing their sweetness.
Step 3
After an hour, add 1/3 tablespoon of coarse sea salt (Hahmcho) to the onions and gently toss to combine. Using coarse salt helps draw out moisture through osmosis and adds a savory depth. (If using regular coarse salt, use the same amount.)
Step 4
Now, add 2 tablespoons of honey for sweetness and gently mix again. Then, pour in 100ml of fermented vinegar for the tangy flavor. I used apple cider vinegar, but feel free to adjust the amount of vinegar to your preference if you enjoy a stronger sour taste.
Step 5
Once all ingredients are well combined, transfer the pickled onions to a clean storage container. Cover with a lid and let them mature at room temperature for 24 hours. Afterward, store in the refrigerator. The flavor will deepen as it ages!
