Ingredients with Measurements:
- 2 large red onions, thinly sliced
- 1 cup rice vinegar
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
Special equipment needed:
- Glass jar with lid
Step-by-step instructions:
1. In a medium saucepan, combine rice vinegar, soy sauce, brown sugar, sesame oil, red pepper flakes, salt, black pepper, garlic, and ginger. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes.
3. Place the sliced onions in a glass jar.
4. Pour the hot pickling liquid over the onions, making sure they are completely covered.
5. Let the pickled onions cool to room temperature.
6. Once cooled, cover the jar with a lid and refrigerate for at least 2 hours or overnight.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling
- Refrigerator temperature for storage
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 2g
- Carbohydrates: 14g
- Protein: 2g
- Sodium: 1,200mg
- Sugar: 10g
Substitutions for ingredients:
- White vinegar can be used instead of rice vinegar.
- Tamari can be used instead of soy sauce.
- Honey can be used instead of brown sugar.
- Chili oil can be used instead of red pepper flakes.
Variations:
- Add sliced jalapeños for a spicy kick.
- Use white onions instead of red onions.
- Add sliced carrots or cucumbers for a different flavor.
Tips and tricks:
- Use a mandoline to thinly slice the onions.
- Make sure the pickling liquid covers the onions completely to ensure even pickling.
- These pickled onions can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the pickled onions in a glass jar with a lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- These pickled onions are meant to be served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickled onions in a small bowl or on a plate as a side dish.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor.
Pairings:
- Serve with grilled meats or fish for a tangy and flavorful side dish.
Suggested side dishes:
- Serve with steamed rice or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the pickling liquid is too salty, add a little more brown sugar to balance the flavors.
Food safety advice:
- Make sure to use a clean glass jar and lid to prevent contamination.
- Store the pickled onions in the refrigerator to prevent spoilage.
Food history:
- Jangajji is a traditional Korean pickling technique that has been used for centuries to preserve vegetables and fruits.
Flavor profiles:
- Tangy, salty, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve as a side dish with grilled meats or fish.
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Region: Korean