Every Tet, every household prepares a jar of pickled leeks alongside traditional dishes. However, to make the leeks crunchy and not pungent, today, you should get into the kitchen with TasteVN and immediately make 3 recipes for sweet and sour pickled leeks at home that are crunchy and not black for Tet holidays!
1. Sweet and Sour Pickled Leeks – TasteVN
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Preparation
10 minutes
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Cooking
1 hour 20 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Pickled Leeks – TasteVN For 1 kg of leeks
Leeks 1 kg Sugar 400 gr Vinegar 500 ml Alum 1 teaspoon Salt A little
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How to Prepare Sweet and Sour Pickled Onions – TasteVN
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Soak the onions
First, prepare a bowl of water, add 100g of salt and 1 teaspoon of alum, then immerse the onions in the water for about 12 hours (or overnight).
After that, take the onions out and rinse them thoroughly with water.
Tip
- You can replace the alum saltwater with rice washing water, lye water mixed with salt, or clear lime water.
- Soaking the onions in saline water overnight helps remove dirt, reduces the pungent smell, and makes the onions crisper and tastier.
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Cut the onions
After rinsing, take the onions and cut off the roots, tips, and the outer layer, then place them on a tray or basket to drain thoroughly.
Note: To prevent the onions from absorbing water and losing their crispness, only cut off the roots and do not cut too deeply into the body of the onions.
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Marinate and dry shallots
After preparing the shallots, place them in a bowl and add 300g of sugar, then mix well.
Spread the shallots evenly on a tray and dry them in the shade for about 3 – 4 hours until they become firm.
Note:
- To ensure the sugar is absorbed evenly into the shallots, you should frequently stir them while drying.
- Avoid drying the shallots in direct sunlight, as this can cause them to become overly dry, which will affect the taste when pickled.
- To reduce dust, you should cover the shallots with a thin cloth or mosquito net while drying.
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Prepare the pickling solution
Place a pot on the stove, add 500ml of vinegar, 100g of sugar, and 1 teaspoon of salt, then bring to a boil. Once the sugar has completely dissolved, turn off the heat and let it cool.
Tip: To enhance the flavor of the dish, you should use fermented vinegar for pickling the shallots.
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Pickle the sweet and sour shallots
Once the pickling solution has cooled, pour it into a jar containing the prepared shallots and cover it. Let it sit for about 2 – 3 days at room temperature before serving.
Note: To ensure the glass jar is clean and free of impurities, you should wash it thoroughly with water and rinse it with boiling water.
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Final Product
Sweet and sour pickled scallions when completed will have a white color and retain its crispness. If you want a slightly sour taste, you can leave it for a longer time.
Sweet and sour scallions will be the perfect side dish for bánh chưng, bánh tét, thịt đông during this Lunar New Year, helping to balance the meal with a gentle sweet and sour flavor.
2. Sweet and sour scallions – TasteVN
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sweet and sour scallions – TasteVN For 1 jar
Hue scallions 1 kg Sugar 1 kg Vinegar 325 ml Salt A little Alum A little
Raw Material Image
How to Make Sweet and Sour Pickled Scallions – TasteVN
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Soak the scallions
After buying the scallions, place them in a bowl filled with diluted saltwater and soak for at least 8 hours to clean the scallions and reduce their pungent smell.
After 8 hours, remove the scallions and rinse them several times with clean water.
Next, in another bowl, fill it with water and add alum, then soak the washed scallions for at least 4 hours.
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Cut and Peel the Scallions
After soaking the scallions, keep them in the alum water and cut off the roots and green ends of the scallions.
Then peel off the skin, rinse with water several times, and let the scallions drain in a colander.
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Drying and marinating shallots
Evenly spread the shallots on a basket and dry them in the shade for about 4 – 5 hours until the shallots are completely dry and moderately soft.
When the shallots are done drying, place a thin layer of shallots in a large bowl so that the shallots just cover the bottom of the bowl, then evenly sprinkle a layer of sugar on top, followed by a layer of shallots and then another layer of sugar; continue this process until all shallots are used.
Cover the bowl of shallots tightly with plastic wrap and let them marinate until the sugar has completely dissolved, then remove the shallots and keep the syrup for making the pickling liquid!
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Prepare pickled shallot brine
You add to the pot 325ml of vinegar along with 275ml of the sugar water used to marinate the shallots in step 3, 300gr of sugar and cook on the stove at low medium heat until the sugar completely dissolves, then turn off the heat, remove the pot and let the pickling brine cool completely.
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Pickle sweet and sour shallots
When the shallots have cooled, you arrange layers of shallots into a glass jar until filled, then pour all of the pickling brine in and seal the lid tightly. The pickled shallots can be eaten after 2 – 3 days!
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Final Product
The finished sweet and sour pickled scallions have an attractive white color combined with a distinctive fragrant aroma and a delicious taste, crispy, tangy, and sweet, absolutely wonderful!
This dish goes perfectly with Vietnamese pork sausage, sticky rice cake, and cylindrical sticky rice cake during Tet!
3. Sweet and Sour Pickled Scallions (recipe shared by a user)
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Pickled Scallions (recipe shared by a user) Serves 4
Fresh scallions 3 kg Alum 10 gr Sugar 300 gr Coarse salt 500 gr Salt a little
Ingredient Image
How to Prepare Sweet and Sour Pickled Scallions (recipe shared by users)
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Prepare and Soak the Scallions
After purchasing the scallions, place them in a bowl, then pour enough water to cover the scallions, and then evenly sprinkle 500g of coarse salt to soak the scallions for about 2 hours until they shrink.
Once the scallions have soaked for the right amount of time, prepare another bowl of water mixed with 10g of alum, then cut off the roots and leaves of the scallions, and put them into the bowl with alum. Shake the scallions with the alum water about 3 – 4 times. Next, rinse the scallions with water about 5 – 6 times until they are really clean.
Finally, take the scallions out to sun-dry for about 1 hour until they wilt.
Tip: To make the scallions crispier, you should soak them in alum!
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Mixing shallots with sugar and drying shallots
You put the shallots in a basin, add 300g of sugar, and 1/2 teaspoon of salt, then mix the shallots with sugar evenly and bring the mixture out to sun for about 30 minutes until the sugar completely dissolves.
Next, you arrange the shallots in a food container and seal it tightly. Every day, you take the shallot jar out to sun for a week. Finally, you place the shallot jar in a cool place and wait for the shallots to ferment sufficiently sour before enjoying!
Note:- According to the recipe, you mix 1kg of finished shallots with 200g of sugar!
- When the shallots have fermented to the desired sourness for your family’s taste, you can put them in the fridge to store for later use!
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Final Product
The sweet and sour pickled onion has a balanced sweet and sour taste, with no pungent flavor, and the white onion is extremely delicious.
The sweet and sour pickled onion will taste better if you enjoy it with bánh chưng or bánh tét during Tet, which is incredibly appealing!
How to choose delicious pickled onions
- Currently, there are two main types of onions on the market: Hue onions (cinnamon onions) and buffalo onions. To match the sweet and sour pickled onions dish, you should choose Hue onions, characterized by a swollen body, quite large bulbs, many roots, thin leaves, a narrow waist, a clear waistband, and a strong pungent taste.
- Choose onions that are of moderate and uniform size, still fresh and green, without being bruised or showing signs of mold.
How to store pickled onions
- Usually, onions soaked in vinegar, salt, and sugar like this can be stored for a long time. However, the longer they are kept at room temperature, the more sour they will become, so once the onions are ready to eat, you should keep them in the refrigerator to prolong their freshness.
- Use clean, dry chopsticks to take out the onions. Do not use chopsticks that are greasy or have food residue on them to pick up the onions, as this will spoil the onions in the jar.
- If you take out the onions onto a plate and do not finish them, you can cover them with plastic wrap and store them in the refrigerator, and do not pour them back into the jar to avoid transferring grease when eating, which can spoil the onions in the jar.
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Hope that with the 3 recipes for sweet and sour pickled scallions that TasteVN just shared, you will be able to make delicious scallions to enjoy with your family, especially during the Tet holiday! Wishing you success.
