Quick-Pickled Crispy Onions

Steps

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1. 1
   Prepare 4–6 onions, peel them, wash thoroughly, and pat completely dry. Cut into pieces according to size—halve small ones and quarter larger ones for even cooking.
   ▶ ≈0:07
2. 2
   Neatly layer the cut onions into a glass container or pickling jar.
   ▶ ≈0:29
3. 3
   Cut celery stalks into bite-sized pieces (about 100 g) and add to the container.
   ▶ ≈0:44
4. 4
   Slice 6 green chili peppers on the bias and add to the container for extra flavor.
   ▶ ≈0:52
5. 5
   In a separate bowl, combine 100 ml soy sauce, 200 ml sugar, and 200 ml vinegar.
   ▶ ≈1:05
6. 6
   Add 100 ml fresh lemon juice, which acts as a natural preservative to maintain freshness without heating.
   ▶ ≈1:13
7. 7
   Dissolve 2 teaspoons of coarse salt in 200 ml of water.
   ▶ ≈1:20
8. 8
   Add 100 ml soju to complete the pickling liquid.
   ▶ ≈1:28
9. 9
   Stir the marinade thoroughly until salt and sugar are fully dissolved, then pour over the onions to submerge them completely.
   ▶ ≈1:36
10. 10
    Let the mixture sit at room temperature for about 5 hours to begin the pickling process.
    ▶ ≈1:42
11. 11
    After 5 hours, transfer to the refrigerator. It is ready to eat and will keep sealed in the fridge for 1–2 months.
    ▶ ≈1:50