Let’s explore the authentic recipe for pickled onions below:
Ingredients for Pickled Onions
Onion bulbs (choose evenly sized onions, white onions are less pungent than red ones); fine salt; 1 tablespoon white sugar; fresh chili peppers; 1 star fruit (a secret to fragrant and crispy onions); Clean glass jars, rinsed and sterilized.
Pickled Onions: White and Crispy, Lasts Longer Without Spoiling
Method for Crispy Pickled Onions
Trim the roots of the onions and peel off the outer layer of skin. When purchasing, opt for slightly firmer onions to reduce pungency and shorten the pickling time. Soak the onions with their skins on in rice water overnight to reduce sharpness and help loosen the outer skin.
The next morning, drain the onions and mix in 3 tablespoons of salt. Let them sit until evening, then remove the loose skins and trim the roots without cutting too close to the base, as this may cause the onions to spoil.
Rinse the onions and let them air dry. Soak them again overnight in a mixture of rice water and 2 tablespoons of salt to further reduce their sharpness. Finally, pick over the onions, discarding any loose skins and roots, and rinse thoroughly with boiled and cooled water before draining them in a colander.
In a separate container, dissolve the salt, sugar, and 1 tablespoon of white sugar in water. Bring this mixture to a boil and then remove it from the heat to cool.
Once the onions are dry, pack them into the sterilized glass jars. Pour the cooled brine into the jars, ensuring it completely covers the onions. Compress the onions gently to prevent them from floating. After 5-7 days, your pickled onions will be ready to enjoy!
You can either squeeze the star fruit for its juice or slice it thinly and add it to the jar with the onions.
Notes on Preparing and Storing Pickled Onions
For the best results, pay attention to the type of onions you choose. Select smaller, firmer onions that are fresh. Larger onions tend to take longer to pickle properly. Choose onions with intact skins to ensure freshness.
When trimming the roots, be careful not to cut too deeply into the onion’s flesh, as this may cause spoilage. Opt for high-quality rice vinegar, avoiding artificial or industrial varieties that can make your pickled onions unpleasantly sharp.
When pickling, it’s crucial to use the right amount of salt and sugar. Insufficient salt will prevent the pickling process from occurring, while too much salt or sugar will result in overly salty or sweet onions that are unpleasant to eat.
If you prefer a saltier taste, you can add an additional half teaspoon of salt to the brine. This way, you won’t need to dip the onions in additional seasoning when eating them.
Using warm water for pickling speeds up the fermentation process, leading to quicker results.
When serving, use clean utensils to remove the onions from the jar, avoiding stirring or agitating the brine to prevent foam formation, which can lead to spoilage.
If you have any leftover pickled onions, store them in the refrigerator to slow down the fermentation process and prolong their shelf life.
As you can see, the process of making pickled onions is not overly complicated. Good luck, and happy pickling!
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