On the dining table for the Tet holidays, pickled onions not only make your meal more delicious but also enhance the flavor and appeal of the dish. Let’s cook this dish with TasteVN!
1. Pickled onions
Preparation
15 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Pickled Onions Serves 5
Purple onions 1 kg Chili peppers 5 pieces Carrot 1/2 piece Rice washing water 500 ml Vinegar 500 ml Sugar 300 gr Salt 50 gr
How to choose good purple onions
- You should choose medium-sized, even purple onions that feel firm in hand. The skin of the onions should be dry, round, plump, and brightly colored.
- Avoid choosing soft, flattened bulbs, especially those with moisture or signs of mold, as these will spoil the dish quickly.
- To avoid buying low-quality onions, you should purchase from reputable places or familiar vendors.
- For this pickled onion dish, Lý Sơn purple onions are the most preferred as they are tasty, crunchy, and very spicy. However, if you can’t find this type, regular purple onions will work as well.
How to Prepare Pickled Onions
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Prepare the Ingredients
Soak the purple onions in rice water for 2 hours, then cut off the roots and peel the skin.
Rinse with clean water 2 – 3 times, then arrange them on a tray to drain and sun-dry for 1 hour.
Peel the carrots, wash them clean, then cut into flower shapes or slices according to your preference; wash the chili pepper and let it drain.
Tip: Sun-drying helps the pickled onions taste better and become crispier.
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Prepare the Pickling Solution
In a bowl, add 300g of sugar, 50g of salt, and 500ml of vinegar, then stir with a spoon until the sugar dissolves.
Place the onions into a jar, alternating with the carrots and chili peppers, then pour the pickling solution to fully submerge the onions. Use bamboo skewers or a weight to keep the onions submerged in the brine, and seal the lid tightly.
Tip: Use bamboo skewers or a weight to ensure the onions remain submerged to prevent the brine from developing a scum layer and causing the onions to spoil quickly. -
Soaking onions
To make the best pickled onions, you should soak the onions for about 2 – 3 days and can extend it by 1 more day if it’s cold or if the onions are old, so they can absorb better and the pickled onions will taste better.
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Final product
Pickled onions with eye-catching colors, crunchy and delicious, sweet and sour, using pickled onions as a side dish will be very appealing. Quickly get into the kitchen and make it now.
2. Pickled onions (recipe shared by users)
Preparation
15 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Pickled Onions (recipe shared by users) Serves 5 people
Red onions 1 kg Green starfruit 1 kg Sugar 350 gr Vinegar 800 ml Coarse salt 300 gr White salt 100 gr
Ingredient Images
How to Make Pickled Onions (recipe shared by users)
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Preparation of Ingredients
For red onions, keep the skin on, wash off any dirt, then place them in a large bowl. Pour water to just cover the onions, soak the onions with 300gr of coarse salt overnight.
After soaking the onions overnight, drain the soaking water, cut off the roots, and peel the red onions. Rinse the onions again with cold water, then place them in a colander to drain.
For the sour starfruit, soak it in a bowl of diluted salt water for 5 minutes, then wash it clean, followed by a rinse with cold water. Cut the starfruit into small pieces and blend it with a little filtered water in a blender.
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Soak onions with starfruit and salt
After peeling and washing the purple onions, place them in a large bowl with 100g of salt and mix well.
Add the ground starfruit into the bowl with the onions and stir well to dissolve the starfruit juice with the salt.Soak the onions with starfruit and salt for another night.
Tip:
- To achieve the most beautiful dark red color in the finished product without being pungent, you should soak the onions with ground starfruit.
- For easier handling, you can replace the ground starfruit with vinegar or rice washing water; however, the color will not be as beautiful.
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Rinse the onions
After soaking the onions overnight with the ground starfruit and salt, take the onions out, pass them through a bowl of vinegar, rinse them clean, and then place them in a colander to drain.
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Make the pickling liquid
Place a pot on the stove with 700ml of vinegar, turn on medium heat, add 50g of sugar and 1 tablespoon of salt.
Stir well until the sugar and salt are completely dissolved, taste and if it’s too sour, add some water to balance it out.
When the sugar and salt have dissolved and the mixture has a balanced sweet and sour taste, turn off the heat and let the mixture cool.
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Pickled Onions
After washing purple onions with vinegar twice and letting them drain, you arrange the onions in a pickling jar.
You layer the onions and sugar alternately in the jar until you finish 1 kg of onions and 300g of sugar.
Finally, pour the vinegar mixture into the jar until it covers the onions, seal the lid tightly, and let the onions pickle in the mixture for about 8 days before you can use them.
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Final Product
The pickled onions have a beautiful reddish-purple color, are crunchy and delicious with a characteristic sweet and sour taste. The onions turn a deep color and are not overly spicy or pungent.
With just a few simple steps and familiar ingredients, anyone can easily prepare pickled onions at home to add an appealing touch to family meals!
How to Successfully Pickle Scallions
- To make delicious pickled scallions, pay attention to the right amount of salt and sugar. If you don’t add enough salt, the scallions will not ferment. If you add too much salt or sugar, the scallions will be too salty or sweet and hard to eat.
- Use warm water to pickle scallions, as they will sour faster. You can also place the jar of scallions in the sun to speed up the fermentation process.
- To prevent white foam from forming during fermentation, you should sterilize and thoroughly dry the glass jar before pickling so that the pickled scallions do not develop white foam.
- Use a plastic piece to cover the pickled scallions (or a bamboo stick) to keep the scallions submerged in the brine, which will help them ferment evenly.
- When eating, use clean utensils to pick out the scallions, avoiding stirring as this will create white foam and spoil them quickly.
- If you don’t finish them, you can store the pickled scallions in the refrigerator refrigerator to slow down the fermentation process of the pickled scallions.
How to Store Pickled Scallions
- Pickled scallions can be kept in a cool place for about 5 – 7 days, and in the refrigerator for about 1 month.
- When eating, you should use clean utensils to pick the scallions, avoiding excessive stirring which can create a white film, making them not last long.
See more:
How to pickle scallions is really easy, isn’t it, everyone? Let’s head to the market to buy all the necessary ingredients and start making a delicious jar for our family to celebrate the Lunar New Year. Wishing you success!
