Quick Pickled Onions

Steps

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1. 1
   Prepare two medium onions. Cut them in half and use a fork to hold the center firmly in place. Use a mandoline or cabbage slicer to shave the onions into paper-thin sheets. Any leftover scraps can be cut up with a knife and added as well.
   ▶ ≈0:19
2. 2
   Place all the sliced onions into a ziplock bag.
   ▶ ≈0:45
3. 3
   Gently add the juice from two Cheongyang peppers. If you want more color, add red chili peppers as desired.
   ▶ ≈0:52
4. 4
   Pour in 50ml of vinegar and 50ml of lemon juice. Mixing vinegar and lemon juice in equal parts balances the sharpness of the sourness while adding a refreshing touch and enhancing umami.
   ▶ ≈1:09
5. 5
   Add 100ml of sugar and 100ml of soy sauce.
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6. 6
   Squeeze out all the air and seal the ziplock bag tightly. Place something underneath as a safety measure in case the marinade leaks.
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7. 7
   Flip the ziplock bag once or twice to distribute the seasoning evenly.
   ▶ ≈1:40
8. 8
   Let the pickles mature at room temperature for 30 minutes. The thin onion slices will absorb the seasoning perfectly.
   ▶ ≈1:52
9. 9
   The well-pickled onions are ready to eat immediately. Serve with crispy fried foods, meat, or fried eggs.
   ▶ ≈2:05