Easy Korean Onion Pickles
From the Money Saving Recipes Series
Easy Korean Onion Pickles are perfect for topping grilled steaks, salmon, salads or to eat as a condiment with rice and fried eggs. It has a sweet and sour briny flavor with a punch from the raw onion. You can omit the soy sauce if you are monitoring your sodium intake and the brine will turn a beautiful purple hue from the red onion.
1 cup water
1/4 cup sugar
1 tbs. salt
1 tsp. red pepper flakes
1/2 cup soy sauce
1/2 cup rice vinegar
2 tbs. honey
2 medium yellow onions, cut into 2 inch chunks
1 large red onion
2 cloves of garlic, thinly sliced
1-2 hot peppers (optional)
Cook the brine ingredients in a saucepan over medium high heat until the sugar and salt are completely dissolved. I used kosher salt because it has a “clean” taste but be sure to dissolve it completely if you use it in this recipe.
Allow the brine to cool completely or cheat like I do and throw in a few ice cubes to speed up the process. Don’t add too many though, you don’t want to water down your brine.
While the brine is cooling, chop the onions into 2 inch chunks and try and keep them all uniform in size so they each get the same amount of brine. Stuff the onion into a clean jar with the garlic slices. I like to alternate the red and yellow onion as I fill my container but in the end it won’t matter because the onion will mix anyway. I am just a bit quirky like that is all!
Once you have all of your onions and garlic stuffed into your jar, pour the cooled brine over the onions and use a weight to keep the “floaters” immersed in brine. I use produce bags and a can of soda to rig up my weight. I take two bags, the ones you get when you buy fruits or vegetables in the stores, and place one bag inside of the other.
I then take the double bags and place them over the opening of the jar. Be sure the bags were clean prior to putting them into your pickles. Place the jar of soda inside the bags, which should be sitting inside the opening of your jar and sitting on top of the onions and brine. Push the soda down so that it weighs down the floating onions and make sure to get it down far enough that it will allow you to screw on the lid and keep it airtight.
Make sure you don’t overfill your jar with onions or brine before you add your weight. Adding the weight or can of soda will cause it to overflow if you have it full to the top of the jar before hand.
Allow the onion pickles to sit at room temperature at least 24 hours prior to refrigerating. It will keep in the refrigerator for one month.
Serve with rice and fried egg. Or use the onions to top salads and you can use the brine with sesame oil as your salad dressing.
If you plan to eat the onions topped on salads or sandwiches instead of with rice then I suggest slicing the onion into thin rings (pictured below) instead of 2 inch size chunks.
I hope you are adventurous and get a chance to make my Easy Korean Onion Pickles soon! Tell me what you think of them once you do! I would love to hear your thoughts on it!
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