Forget bland burger toppings – prepare to elevate your culinary game with these incredibly addictive sweet and sour pickled onions! This family recipe delivers a vibrant burst of flavor, perfectly balancing tangy sweetness with a delightful crunch. These aren't your average pickled onions; the unique blend of spices and a touch of brown sugar creates a truly unforgettable taste sensation that will transform any dish. They're incredibly versatile, adding a zing to everything from tacos and sandwiches to salads and charcuterie boards.
These brilliantly bright, flavorful pickled onions are surprisingly easy to make, requiring minimal effort for maximum impact. Ready in under 15 minutes (plus pickling time!), they're a perfect make-ahead condiment for busy weeknights or impressive weekend gatherings. Let's dive into the simple, step-by-step process that will have you enjoying these delicious pickled onions in no time!
Tools Needed
- Glass jar
- Knife
Ingredients
- Purple onions (Phan Rang preferred): 1.5 kg
- Sugar: 400g
- Vinegar (5 minutes vinegar): 450ml
- Water: 1.5L
- Salt: 2 tablespoons + 1 teaspoon
- Beetroot: 150g
Step-by-Step Instructions
Step 1. Prepare the Onions and Brine
- Peel and trim 1.5kg of purple onions. Soak them in a mixture of 1.5L of water and 2 tablespoons of salt to remove dirt and preserve freshness.
- In a separate container, mix 600g of filtered water, 400g of granulated sugar, 450ml of vinegar, and 1 teaspoon of salt. Stir until sugar is completely dissolved.
Step 2. Infuse the Brine with Beetroot
- Slice 150g of beetroot and add it to the pickling liquid. The beetroot will enhance the color of the pickled onions.
Step 3. Pack and Submerge the Onions
- Drain the soaked onions and pack them tightly into sterilized glass jars. Pour the pickling liquid over the onions, ensuring they are completely submerged. Add a few beetroot slices on top to keep the onions submerged.
Step 4. Ferment and Store
- Leave the jars at room temperature for 2-3 days to ferment. Afterwards, store them in the refrigerator for up to 6 months.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use Phan Rang purple onions for optimal crispness and fragrance.
- Use fine granulated sugar for easier dissolving.
- Ensure the onions are completely submerged in the pickling liquid to prevent spoilage.
Nutrition
- N/A
FAQs
1. How long do sweet and sour pickled onions last?
Stored properly in an airtight container in the refrigerator, they'll last for 2-3 weeks. The flavors will actually deepen over time!
2. Can I use a different type of vinegar?
Yes! Apple cider vinegar or white wine vinegar can be substituted for white vinegar, but the flavor profile will change slightly.
3. What can I use these pickled onions on?
They're incredibly versatile! Try them on burgers, tacos, salads, sandwiches, charcuterie boards, or even as a side dish.
So there you have it – a simple yet incredibly flavorful recipe for sweet and sour pickled onions that's sure to become a family favorite. Enjoy the satisfying crunch and vibrant taste with all your favorite dishes. Happy pickling!