Yangpa Jangachi (Pickled Onion) with Chayote & Jalapeños
- 3cups Water
- 3/4cup White granulated sugar
- 1 1/2cups Distilled white vinegar
- 1 1/2cups Soy sauce
- 1Red onion
Slice 2 Chayotes (don’t forget to cut out the seed), 4 Jalapeños & 1 Red onion (large) into bite size pieces. Mix & set aside in a large bowl.
Add 1 1/2 cups Soy sauce, 1 1/2 cups Distilled white vinegar, 3/4 cup White granulated sugar, and 3 cups Water into a medium saucepan and bring to a boil over medium heat. Stir occasionally until the sugar dissolves.
While you wait for your brine to come to a boil, add the sliced veggies to a glass jar or container. Make sure it has a lid!
Once it’s boiling turn off the heat and carefully ladle the brine into your glass jars. The brine should be just covering the veggies.
Let it cool for at least 30 minutes before closing the lid and placing them in the fridge overnight.
After a day of pickling in the fridge you can enjoy with your favorite dishes! I especially love it with pork belly!