During the Tet holiday, besides traditional dishes such as boiled chicken, fried spring rolls, stir-fried and boiled pork sausage, pickled onions are a must-have side dish. Pickled onions have a sour, crispy, and aromatic taste, which helps to relieve indigestion and improve digestion during the holiday when there is a lot of protein-rich food consumed.
Instead of buying pickled onions from the market, you can make them yourself for your family to enjoy. It’s not only hygienic but also ensures food safety.
Many people complain that their pickled onions often turn out soggy and not crispy. A chef has suggested that to make delicious and crispy pickled onions, you need to remember the following four tips:
Know how to choose the right onions
In reality, onions are abundantly available in the market. During the Tet holiday, older onions that are not completely dry are often sold for pickling. However, not all onions will turn out well, so choosing the right onions is crucial. The quality of the onions determines the taste of the pickled onions.
According to the chef, for the best results, you should choose shallots, which are spicier than regular onions but have a higher crispness. If you can get your hands on Ly Son shallots, your pickled onions will turn out the crispiest and most delicious. The best time to buy these shallots is from the end of December to the beginning of January.
However, if Ly Son shallots are not available, you can opt for shallots from other regions or even white onions. The most important factor is to choose onions that are firm, medium-sized, feel solid when held, and are uniform in size.
Whether you choose white or purple onions, go for the ones that are firm, medium-sized, and feel solid and uniform when held.
When you peel off the outer layer, the inner flesh of the onion should look plump, fresh, and evenly colored.
Note: Avoid onions that feel squishy, soft, leaky, scratched, or moldy when squeezed. These onions are spoiled and will not only make your pickled onions taste bad but also compromise your health.
For sweet and sour pickled onions that can be consumed in just a few days, choose firm but young onion bulbs that are fresh and intact.
Soak the onions in rice water before pickling
Once you’ve selected the right onions, don’t rush into pickling them. Instead, soak them in rice water overnight. Soaking the onions in rice water helps reduce their pungency, accelerates fermentation, and prevents scum formation after pickling. Typically, people soak the onions once overnight, but if you prefer, you can do it twice.
For the first soak, leave the onions overnight, then peel and rinse them. After that, soak them again in rice water for 6-8 hours.
Following this process, the onions will be less pungent and ready for fermentation. Rinse the onions with boiled and cooled water before pickling.
The art of pickling onions
When pickling onions, pay attention to the ratio of onions to sugar, vinegar, and salt. Getting this ratio right will ensure that your onions ferment quickly and attain the desired sour, crispy, and sweet taste.
The ideal ratio is: 500g onions, 5 tablespoons of sugar, 4 tablespoons of vinegar, 1.5 tablespoons of salt, and just enough water to cover the onions. You can adjust this ratio to suit your taste preferences. Combine the sugar, water, salt, and vinegar in a pot and bring it to a boil. Then turn off the heat and let the mixture cool down until it is just warm.
Arrange the onions in a jar, adding fresh chili peppers if you like it spicy (slice the chilies if you want more heat). Pour the warm mixture over the onions, making sure they are completely submerged. Close the jar tightly and let it sit for about a week before consuming. If your pickled onions turn out too sour, mix in a little sugar and salt to taste and toss well before serving.
Maintain cleanliness throughout the pickling process
– Ensure that the containers used for soaking the onions are clean and dry. If using glass jars, sterilize them with boiling water before pickling to prevent spoilage, scum formation, and a musty smell.
– Always use clean and dry utensils when taking out the pickled onions to serve.
We wish you success in making delicious pickled onions!
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