The vibrant flavors of Tet, the Vietnamese Lunar New Year, extend beyond the traditional dishes. Pickled onions and scallions, with their sharp tang and delightful crunch, add a refreshing counterpoint to rich celebratory meals. These quick-pickling methods transform humble ingredients into culinary gems, enhancing everything from banh tet to grilled meats. Their bright acidity cuts through richness, offering a palate-cleansing experience that's both traditional and unexpectedly modern. Homemade pickled onions and scallions are surprisingly easy to make, allowing you to infuse your Tet feast with homemade goodness.
This article will guide you through three simple recipes, each with its own unique flavor profile, perfect for adding a zing to your Tet celebrations. Whether you prefer a classic vinegar-based pickle, a subtly sweet and spicy version, or a fiery chili-infused option, you'll find the perfect recipe to elevate your Tet menu. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Jar
- Basket
- Bamboo stick/weight
Ingredients
- Dried shallots: 1 kg
- Fresh shallots/onions
- Rice water: at least 1 liter
- Water: 400 ml (recipe 1), 1.5 liters (recipe 2), 1 liter (recipe 3)
- Vinegar: 200 ml (recipe 1), 300 ml (recipe 2), varies depending on vinegar type (recipe 3)
- Sugar: 200g (recipe 1), 600g (recipe 2), 300g rock sugar + 300g granulated sugar (recipe 3)
- Salt: 10g (recipe 1), 80g per liter of water (recipe 2), 40g per liter of water (recipe 3)
- Alum: ½ teaspoon (recipe 1), 5g (recipe 2)
Step-by-Step Instructions
Step 1. Prepare the Onions
- Soak onions in rice water for 8-12 hours (or overnight) to remove pungent smell and make peeling easier.
- Gently squeeze and peel the soaked onions.
- Wash onions thoroughly and trim the tops and bottoms.
- Soak onions in a solution of water, salt, and alum for 4 hours to make them crispier.
- Drain and dry the onions in the sun (avoid direct sunlight).
- Wash onions in diluted salt water to remove dirt and bacteria.
Step 2. Make the Pickling Mixture
- Combine water, vinegar, sugar, and salt. Bring to a boil, then cool completely.
Step 3. Pickle the Onions
- Pack the onions tightly into a clean, sterilized jar. Pour in the cooled pickling mixture, ensuring onions are fully submerged.
Step 4. Store and Serve
- Add a weight to keep the onions submerged. Cover and let stand for 3-5 days (or longer for stronger flavor). Store in the refrigerator after.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use even-sized onions for consistent pickling.
- Don't dry onions too much in the sun to prevent wilting.
- A small amount of alum makes onions crispier and is safe for food processing.
- Ensure the jar is large enough to completely submerge the onions.
- Choose old, firm shallots for better results (Recipe 2)
Nutrition
- Calories: approximately 20-30 per 100g serving
- Fat: approximately 0g per 100g serving
- Carbs: approximately 5-7g per 100g serving
- Protein: approximately 0.5-1g per 100g serving
FAQs
1. How long do pickled onions and scallions last?
Properly stored in the refrigerator, your pickled onions and scallions should last for 2-3 weeks. Make sure they are fully submerged in the pickling liquid.
2. Can I use different types of vinegar?
Yes! Rice vinegar, white vinegar, and apple cider vinegar all work well. The type of vinegar you choose will impact the final flavor profile. Experiment to find your favorite!
These three simple recipes offer a delicious and versatile way to add a vibrant zing to your Tet celebrations. From the classic tang to spicy and sweet variations, experiment and find your perfect pickled companion for your festive feasts. Enjoy the satisfying crunch and refreshing flavors these pickled onions and scallions bring to your Tet table!