Tips

The Ultimate Guide to Crispy, Delicious Pickled Shallots

"There's nothing quite like enjoying crispy pickled shallots with your bánh chưng and bánh tét during the festive season. But how do you achieve that perfect crunch and prolong the shelf life of these delicious shallots? Find out how to master the art of pickling and discover the secrets to a crisp, long-lasting treat in our upcoming article. Stay tuned for a crunchy, savory journey!"

Administrator

11 July, 2024

1. Choosing the Right Type of Onion

There are two main types of onions available in the market: Hue Onion (also known as Cinnamon Onion) and Water Buffalo Onion. Here’s how to choose the best one for pickling.

Hue Onion: Smaller bulbs, more roots, delicate onion leaves, rounded bulb shape with a distinct waist, and a tail connected to the stem. It has a strong, pungent flavor.
Water Buffalo Onion: Larger bulbs that are connected to a longer stem without a distinct waist. It is quicker to prepare, but not as crispy and aromatic as the Hue Onion.

For pickling, it is recommended to choose Hue Onion for a crispier and more flavorful result.

Look for onions that are moderately sized, evenly white, fresh and undamaged. Avoid any with scratches, bruises, or signs of decay.

Choosing the right onion

2. The Secret to Delicious Pickled Onions

Soak the onions in water mixed with ash (or substitute with water used for washing rice, water mixed with sour alum, or limewater) for at least 8 hours, preferably overnight. This step helps reduce the pungency of the onion’s juices, resulting in crispier and more flavorful onions that can be stored for longer.

3. Shade-Drying the Onions

Dry the onions in the shade for a day

Before pickling, the onions need to be dried, but not in direct sunlight. Avoid the temptation to speed up the process by sun-drying, as this can scorch the outer layers and cause moisture loss. Instead, aim for a gentle wilting of the onions by drying them in a shaded area.

4. Using Fermented Rice Vinegar for Pickling

Use fermented rice vinegar for pickling

When pickling, always use fermented rice vinegar. Regular rice vinegar will turn the onions yellow over time, affecting their appearance.

5. Avoid Cutting Too Deeply into the Onion Flesh

Don’t cut too deeply into the onion flesh

When trimming the roots, avoid cutting too deeply into the onion flesh. Otherwise, the onions may become waterlogged during pickling. If you’re pickling the onions with their leaves intact, trim only the roots and a small portion of the leaves, leaving the leaves longer than you would for other pickling methods.

With these tips, you can now make delicious and crispy pickled onions for your family this Tet holiday.

For more cooking tips and tricks, visit our dedicated section: Cooking Corner

Frequently asked questions

First, peel and slice the shallots thinly. Then, separate the slices into rings. Next, prepare a brine solution by boiling water, vinegar, sugar, and salt. Pour the brine over the shallot rings and let them soak. Finally, drain the shallots and fry them in hot oil until crispy.

These shallots can last for several weeks if stored properly. Keep them in an airtight container in the fridge, and they should retain their crispness and flavor.

Yes, you can experiment with different types of vinegar to find your preferred flavor. White vinegar is traditional, but apple cider vinegar or rice vinegar can also work well and add unique nuances to the flavor profile.

These crispy pickled shallots are incredibly versatile. You can use them as a topping for salads, soups, noodles, or rice dishes. They add a nice crunchy texture and a tangy flavor boost. You can also serve them as a side dish or snack on their own.

Absolutely! Feel free to experiment with different spices and flavors. You can try adding crushed red pepper flakes for a spicier kick or experiment with different herbs like thyme or rosemary to infuse unique flavors into the shallots.