Củ Kiệu, or pickled shallots, are an indispensable part of Vietnamese New Year celebrations (Tết). Their vibrant, translucent purple hue and uniquely crisp-yet-tangy flavor add a delightful zing to countless dishes, from banh tet to fresh spring rolls. These small, powerfully flavorful shallots undergo a fascinating transformation, turning from pungent bulbs into a deliciously addictive condiment. The process, while seemingly simple, requires attention to detail to achieve the perfect balance of sweet, sour, and spicy notes. Beyond Tết, Củ Kiệu's versatility makes it a welcome addition to sandwiches, salads, and noodle bowls throughout the year.
This recipe delivers perfectly pickled shallots, capturing that essential crispness and fragrant aroma so beloved in Vietnamese cuisine. Forget store-bought versions – learning to make your own Củ Kiệu is surprisingly easy and rewarding. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own batch of these delectable pickled shallots.
Tools Needed
- Jar
- Basket
- Pot
Ingredients
- Fresh shallots: 1 kg
- White sugar: 400g
- Salt: 2 teaspoons + amount for soaking (null)
- Rice vinegar: 150ml (optional)
Step-by-Step Instructions
Step 1. Prepare the Shallots
- Dry the shallots in the sun for two days.
- Wash, peel, and wash again.
- Wash and drain the shallots thoroughly.
Step 2. Brine and Cure
- Soak the peeled shallots in salt water for 15-20 hours.
- Mix coarse salt and 1.5 liters of water. Soak the shallots in this brine.
- Pack the mixture tightly into a jar, cover, and leave in a cool place for 3 days.
Step 3. Sweeten and Seal
- Mix 1 kg of shallots with 400g sugar and 2 teaspoons of salt.
Step 4. Optional Vinegar Enhancement
- After 3 days, drain the sugar water. Boil rice vinegar and sugar water until cool, and then add it back to the jar.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For whiter shallots, soak in alum.
- If you don't add vinegar, the pickled shallots will last longer.
- If you prefer a more sour taste, add vinegar.
Nutrition
- N/A
FAQs
1. How long do pickled shallots (Củ Kiệu) last?
Properly stored in a sterilized jar in the refrigerator, your Củ Kiệu should last for 2-3 weeks. They'll be best within the first week for optimal crispness.
2. Can I use a different type of vinegar?
While white rice vinegar is traditional for its mildness, you can experiment with other light-colored vinegars like apple cider vinegar. Just be aware that the flavor profile will change slightly.
3. Why are my pickled shallots soft and not crispy?
This usually happens if the shallots weren't thoroughly dried before pickling or if the pickling solution wasn't properly sterilized. Ensure the shallots are completely dry and the jar is clean.
Making your own Củ Kiệu is a rewarding experience, bringing the vibrant flavors of Tết into your home year-round. With a little patience and attention to detail, you'll be enjoying these delightfully crunchy and flavorful pickled shallots in no time. So, gather your ingredients and get started on this simple yet satisfying Vietnamese tradition!