Overview
Pickled onions are a traditional Vietnamese dish often served during Tet, the Lunar New Year holiday. The sour and pungent pickled onions aid digestion after feasting. Making crispy, white pickled onions requires some secrets.
Ingredients
You'll need:
- 1 kg fresh onions
- Kitchen ash water or rice washing water
- Coarse salt, sugar
- Carrots for decoration (optional)
- Clean jar
Steps to Make Pickled Onions
Choose the Right Onions
Pick young, medium-sized onions that are firm and plump. Avoid onions that are soft or moldy. Only choose medium onions, not too large.
Remove Pungency by Soaking
Soak the onions in kitchen ash water or rice washing water for 2-3 days. This helps remove the pungent odor and makes the onions crispy and white.
Prep the Onions
Trim the roots but don't cut all the way through. Peel off the outer skin. Soak in diluted salt water for 30 minutes to reduce pungency further.
Pickle the Onions
Mix boiled then cooled water with coarse salt and sugar. Put onions and carrot flowers (optional) in a clean jar. Add salt water to cover. Press with a plate to keep submerged. Let ferment 1 week.
Enjoy Traditional Tet Pickled Onions
The finished pickled onions should be fragrant, crispy, mildly sour, and slightly spicy. They aid digestion when served alongside banh chung and meat dishes during Tet.
Here are some potential FAQs about traditional Vietnamese pickled onions:
What are the benefits of eating pickled onions?
Pickled onions have several health benefits. The fermentation process boosts the onions' probiotic content, which promotes gut health. The vinegar brine also provides antioxidants that can help reduce inflammation. Additionally, onions contain prebiotics that feed healthy gut bacteria.
How long do pickled onions last?
Properly stored pickled onions can last 3-6 months in the refrigerator. Keep the onions fully submerged in the brine to prevent spoilage. The onions may start to lose their crisp texture over time but will remain safe to eat. Discard any onions that look slimy or have an off smell.
What's the best way to pickle onions?
- Choose fresh, firm onions. Avoid moldy or soft onions.
- Remove the onion roots and peel the outer skin.
- Soak onions in diluted salt water for 30 minutes before pickling.
- Use a mix of water, salt, and sugar for the brine. Allow 1-2 weeks for fermentation.
- Keep onions fully submerged in brine using a press or plate.
- Store pickled onions in the refrigerator.
Can you eat pickled onions straight from the jar?
Yes, you can eat pickled onions straight from the jar as a snack or use them as a condiment to liven up meals. Make sure to use clean utensils when taking onions from the jar to prevent contamination. The acidic brine preserves the onions, so they are safe to eat straight from the fridge.
What dishes pair well with pickled onions?
Pickled onions provide a tangy crunch that pairs nicely with rich or fatty foods. Try them on burgers, tacos, charcuterie boards, or sandwiches. Pickled onions also complement cheese, eggs, roasted vegetables, and meats like pork or chicken. Use them as a garnish or incorporate into slaws and relishes.