Sweet and Tangy Pickled Onions

Ingredients

• Use firm onions so they do not turn soft over time.
• If you do not like spicy heat, you can leave out the chili peppers.
• Cloves have a strong aroma, so you can reduce the amount to taste.

Steps

1. 

   I prepared 2 small onions, 2 small green chili peppers, and red chili pepper.

   You need to use firm onions. Pickles are kept and eaten over time, so they can get mushy.

   Also, adding the chili peppers gives it a spicy flavor, so leave out the chili peppers if you do not like spicy food.

   

   Cut the onions however you like into pieces small enough to fit through the jar opening.

   Slice the red and green chili peppers into rounds as well.

2. 

   Glass jars work best for pickles. Sterilize the jar once with boiling water and turn it upside down to dry.

3. 

   Add the sliced onions, chili peppers, bay leaves, cloves, and whole black peppercorns to the jar.

4. 

   Let's boil the vinegar water. Add 2 cups and a half of water and bring to a boil.

   Add the sugar and salt as well. At this point, I add gardenia fruit to give it a yellow color. I used this when making cucumber pickles too.

   The pickles come out with a pretty light yellow color.

   Once it boils with the sugar and salt, add the vinegar at the very end and boil briefly.

5. 

   Pour the boiled liquid straight into the jar (do not let it cool; pour it while it is still hot).

   I really cut it close. I made just barely enough pickling liquid and almost ran short.

   You might want to make a little extra. Depending on the size of your onions, you might not have quite enough pickling liquid.

   To roughly estimate the pickling liquid needed, fill the glass jar with water to measure it, and make that amount of liquid (water + vinegar). If you do this, you will never run short.

   Once you add the onions and vegetables, their volume will raise the water level, so you might have some left over, but you certainly won't run out.

6. 

   Cover the mouth of the jar with plastic wrap.

   Close the lid, and the flavor will develop in a day at room temperature.

   When I made cucumber pickles in cooler weather, they were ready in 3 days, but you should take into account that the weather is warm these days.

   It would take longer in the winter, right?

7. 

   Here are the pickled onions a day later.

   Pour this liquid into a pot, bring it to a boil again, let it cool, pour it into the jar, and keep it in the refrigerator to eat. (This time, boil it and let it cool before adding.)

   Do not make too many pickled onions. If kept for too long, they can turn soft.

   

   Here are the finished pickled onions.

   Seasoning with salt instead of soy sauce gives them a clear, clean look.

Ppunwife's tips

• If you do not like it too sour, you can reduce the amount of vinegar.
• It is best to make a little extra pickling liquid.
• Pickled onions can turn soft if stored for too long, so avoid making too large a batch at once.

FAQ

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