Yangpa Jangachi (Pickled Onion) with Chayote & Jalapeños

Ashley Noh's avatar
Ashley Noh

Ingredients

The Brine

  • 3
    cups Water
  • 3/4
    cup White granulated sugar
  • 1 1/2
    cups Distilled white vinegar
  • 1 1/2
    cups Soy sauce

The Veggies

  • 2
    Chayotes
  • 4
    Jalapeños
  • 1
    Red onion

Instructions

1
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.
2
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.
3
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!
4
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.
5
Let it cool for at least 30 minutes before closing the lid and placing them in the fridge overnight.
6
After a day of pickling in the fridge you can enjoy with your favorite dishes! I especially love it with pork belly!
Ashley Noh's avatar
Let’s make Yangpa Jangachi with chayote & jalapeños!