Pickled shallots are a culinary marvel, transforming humble shallots into vibrant, sweet, and sour bursts of flavor. These tangy delights are a staple in many cuisines, adding a delightful crunch and complexity to a wide array of dishes. From salads and sandwiches to tacos and noodle bowls, their versatility makes them a kitchen essential. This recipe offers a perfectly balanced sweet and sour profile, achieved through a simple yet effective pickling process. The resulting shallots are incredibly addictive, making them a perfect condiment or a stunning garnish.
Beyond their deliciousness, pickled shallots are incredibly easy to make at home, requiring minimal ingredients and effort. This recipe utilizes readily available pantry staples to create a flavorful condiment in a fraction of the time it takes to buy pre-made versions. Ready to elevate your culinary creations with this irresistible side? Let's dive into the step-by-step instructions!
Tools Needed
- Bowls
- Jar(s)
- Knife
- Tray or Baskets
- Stove
Ingredients
- Pickled shallots (Que style preferred): 1 kg
- Water: 3 liters
- Salt: 3 tablespoons
- Alum: 1 teaspoon
- Sugar: 500g (250g for each method)
- Rice vinegar: 250ml
Step-by-Step Instructions
Step 1. Prepare the Shallots
- Wash shallots thoroughly to remove sand and dirt.
- Soak shallots in 3 liters of water with 3 tablespoons of salt for at least 6 hours (or overnight).
- Peel off the outer layers of the shallots until they are white.
- Wash the peeled shallots twice with clean water.
- Soak shallots in 2 liters of water with 1 teaspoon of alum for 3 hours to make them white and crispy.
- Wash shallots 3-4 times with clean water.
- Dry shallots in the sun for 1-2 hours, or until dry to the touch. Alternatively, dry them with a lighter, but this will take longer.
- Cut off the root ends of the shallots, ensuring they are clean and firm. Trim away any soft parts.
- mix half with vinegar briefly to remove greasiness and drain.
Step 2. Prepare the Sweet and Sour Pickling Liquid
- combine 250ml rice vinegar, 250g sugar, and 1/3 teaspoon of salt in a pot. Bring to a boil, then let it cool completely before pouring over shallots.
Step 3. Pickle the Shallots (Sweet and Sour)
- combine 250ml rice vinegar, 250g sugar, and 1/3 teaspoon of salt in a pot. Bring to a boil, then let it cool completely before pouring over shallots.
- Soak sweet and sour shallots for about 7 days.
- Mix the sweet and sour pickled shallots well after a day to ensure even flavor distribution.
Step 4. Prepare the Sugar Pickled Shallots
- layer shallots and sugar in a jar, alternating layers until all ingredients are used.
- Let sugar-pickled shallots sit for 15-20 days to allow the sugar to dissolve and ferment.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using Que style pickled onions results in a more delicious outcome.
- Soaking the shallots in alum helps preserve their whiteness and crispiness.
- Don't over-dry the shallots. Aim for dry to the touch, not completely dehydrated.
- Thoroughly wash and dry the jars before pickling to prevent spoilage.
- For a sweeter outcome, add more sugar to taste.
- Store the pickled shallots at room temperature or in the refrigerator. Cold pickled shallots are particularly crispy.
Nutrition
- N/A
FAQs
1. How long do crispy pickled shallots last?
Stored properly in an airtight container in the refrigerator, your pickled shallots will last for about 2-3 weeks.
2. Can I use other types of vinegar besides rice vinegar?
Yes! White wine vinegar or apple cider vinegar can be substituted, but the flavor profile will change slightly. Rice vinegar offers the most traditional sweet and sour taste.
These crispy pickled shallots are the perfect addition to your Tet celebrations, adding a vibrant pop of flavor to any dish. Their sweet and sour tang is sure to impress your guests, and the recipe's simplicity makes them a breeze to prepare. Enjoy the delicious results, and Happy Tet!