Sweet and sour pickled shallots – a vibrant burst of flavor that elevates any dish! These aren't your grandma's pickled onions; we're talking crispy, tangy, and subtly sweet shallots that add a delightful crunch and zing to tacos, salads, sandwiches, or enjoyed straight from the jar. Forget bland, soggy pickles; this recipe delivers perfectly balanced sweet and sour notes, transforming humble shallots into a culinary masterpiece. The intense purple color adds a visual pop, making these pickled shallots a stunning addition to your table.
Forget complicated pickling processes; this recipe is incredibly simple and requires minimal ingredients. The result? A jar of addictive, flavorful pickled shallots ready in just a few days. Ready to transform ordinary meals into extraordinary feasts? Let's dive into the step-by-step instructions to create your own batch of sweet and sour pickled shallots.
Tools Needed
- Knife
- Pot
- Jar
- Vegetable and water basket
Ingredients
- Purple Onions (long ones): 1 kg
- Rice Water
- Water: 1 liter
- Salt: 1 spoonful
- Vinegar (rice vinegar): 200 ml
- Sugar: 200 g
Step-by-Step Instructions
Step 1. Prepare the Onions
- Soak the onions in rice water for about 12 hours to make peeling easier. (If you start in the afternoon, soak overnight).
- Wash and peel the onions, removing the outer membrane. Cut off the top and bottom. Rinse twice.
- Bring 1 liter of water to a boil in a pot. Add 1 spoonful of salt. Blanch the onions for about 40 seconds until slightly softened.
- Drain the blanched onions in a vegetable and water basket. Let them air dry, either in sunlight or near a light source to remove excess water.
Step 2. Make the Pickling Liquid
- Combine 400ml water, 200ml rice vinegar, 200g sugar, and 1 coffee spoonful of salt. Bring to a boil, then remove from heat and let cool completely.
Step 3. Pack and Pickle
- Once the pickling liquid is completely cool and the shallots are thoroughly drained, pack them into a clean, dry jar. Ensure the jar is clean and dry for longer preservation.
- Submerge the shallots completely in the pickling liquid. Allow to soak for 5-6 days in a cool place.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose medium-sized, long purple onions for best results. Big round onions are also good.
- Soaking in rice water helps maintain the onions' crispness.
- Allowing the pickled onions to soak for 5-6 days develops the best flavor.
Nutrition
- N/A
FAQs
1. How long do sweet and sour pickled purple onions last?
Stored properly in the refrigerator, they'll last for 2-3 weeks. They'll continue to develop flavor over time.
2. Can I use different types of onions?
While purple onions provide the best color and flavor, you can experiment with red onions. White onions might lack the vibrant color.
3. What can I use these pickled onions for?
They're fantastic on burgers, tacos, salads, sandwiches, charcuterie boards, or even as a simple snack!
Enjoy the vibrant flavors and satisfying crunch of your homemade sweet and sour pickled purple onions. This simple recipe is a versatile addition to your culinary repertoire, perfect for adding a zing to any meal. So grab your favorite jar and get pickling!