Pickled onions are not only a refreshing side dish, but they also offer a range of health benefits thanks to their probiotic and beneficial compound content. Consuming pickled onions in moderation can aid in digestion and prevent constipation.
Additionally, the spicy kick of onions can help increase blood circulation and effectively prevent colds and flu. The flavonoids found in onions also act as powerful antioxidants, reducing cell damage and lowering the risk of cardiovascular disease and cancer.
While pickling onions is not a difficult process, creating a delicious batch that is neither too spicy nor prone to sourness or scum formation requires skill and attention to detail. Check out the following recipe for mouth-watering pickled onions, carefully curated by Bếp Eva.
Ingredients for Pickled Onions
– Onions: 1kg
– Salt
– Sugar: 1 tablespoon
– Vinegar: 1 tablespoon
– Fresh chili peppers
– Plastic or glass jar
Tips for Choosing the Best Onions
Selecting the right onions is crucial for achieving the best results. Look for large, round, and firm onions with bright, vibrant colors. They should feel heavy and solid when held, indicating their freshness.
Avoid onions with signs of mold, softness, or moisture. Opt for onions that are slightly mature but not too old. If possible, choose the famous Lý Sơn purple onions known for their crisp texture and beautiful color.
Pickling Process
Step 1: Prepare the Onions
– Mix a bowl of diluted salt water.
– Trim the roots and remove the outer layer of the onions. Soak them in the prepared salt water solution for at least 30 minutes to an hour, then rinse thoroughly. The longer you soak the onions, the better the flavor. Ideally, soak them for a day or up to three days for maximum flavor infusion.
Alternatively, you can use diluted rice water or ash water for soaking the onions.
In some cases, people blend sour star fruit with salt and soak the onions overnight. This method gives the onions a beautiful color and reduces their pungency.
– After soaking, sun-dry the onions until they are completely dry and slightly wilted.
Step 2: Prepare the Brine
– In a pot, combine 1.5 liters of water, 70g of salt, and 1 tablespoon of sugar. Bring this mixture to a boil.
– Once it reaches a rolling boil, turn off the heat and add a tablespoon of white vinegar. You can adjust the ratio of vinegar, salt, and sugar to your taste, aiming for a pleasant sweet and sour flavor.
– Let the brine cool down to around 35 degrees Celsius before using it for pickling. Warm brine will speed up the pickling process. If you’re pickling during sunny days, you can place the jar in the sun to accelerate fermentation.
Step 3: Pickle the Onions
– Carefully pack the wilted onions into a jar and slowly pour in the brine prepared in Step 2. For those who enjoy a spicy kick, add a few thin slices of chili peppers.
– Ensure that the brine fully submerges the onions. Use a weight to keep the onions submerged.
Step 4: Finish and Store
– Seal the jar tightly and store it in a well-ventilated area. The onions should be ready to eat in 5-7 days.
– Once the onions are sufficiently pickled, transfer the jar to the refrigerator to slow down the pickling process and enhance the flavor.
Desired Outcome
The pickled onions should be crisp and white, with a tangy and savory flavor. The brine may appear slightly cloudy but should not have any scum formation. Use clean utensils when serving to ensure the onions last longer.
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