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With this salt onion method, you will always have crispy, white, non-pungent, non-spicy salted onions and they can still taste fresh even after a whole month.

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8 March, 2024

How to Make Delicious Pickled Red Onions

In the traditional Tet holiday feast of Northern Vietnam, a dish of pickled onions is essential alongside delicacies such as sticky rice cakes, pork sausage, pork rolls, fried spring rolls, and boiled chicken. The tangy and spicy onions complement these rich dishes perfectly.

Beyond their culinary role, pickled onions offer health benefits too. They aid digestion, prevent constipation, and their spicy kick can help fight off colds.

While pickled onions are a popular delicacy, not every home cook knows how to make them just right—crispy, tangy, and not too spicy. Join Phu Nu Today as we learn this simple pickling recipe.

1. Ingredients for Pickling Onions

– Onions: 1 kg

– Seasonings: salt, sugar, vinegar, fresh chili peppers

– Glass jar for pickling

2. Pickling Process

Step 1: Prepare the Onions

Trim the roots and peel the onions. Soak them in a bowl of salted water for 30 minutes to an hour. Rinse the onions and lay them out to dry in a well-ventilated area with natural sunlight until they are completely dry and slightly wilted.

Step 2: Prepare the Brine

In a pot, combine 1.5 liters of water, 70 grams of salt, and 1 tablespoon of sugar. Bring this mixture to a boil, stirring gently to dissolve the sugar and salt. Once it boils, turn off the heat and add a tablespoon of white vinegar. Taste and adjust the seasoning to your preference—it should be a balance of sweet and sour.

Let the brine cool down slightly; the ideal temperature for pickling is around 35°C (95°F).

Step 3: Pickle the Onions

Carefully pack the wilted onions into a glass jar and slowly pour in the brine until the onions are fully submerged. For added flavor and a touch of spice, you can add a few slices of chili pepper. Use a weight to keep the onions submerged, such as a small plate or a clean stone.

Step 4: Storing and Serving

Seal the jar tightly and store it in a cool, dry place. The onions will be ready to eat in 5 to 7 days. When the onions reach your desired level of sourness, transfer the jar to the refrigerator to slow down the pickling process.

The pickled onions will turn a beautiful white color. When you bite into them, you’ll enjoy a perfect balance of sweet and sour flavors, with a satisfying crunch and just the right amount of heat.

3. Tips for Successful Pickling

– For the best results, choose firm, round onions with bright, fresh skins. Avoid onions that are moldy, soft, or leaking water.

– Soaking the onions in salted water is a crucial step. Ideally, soak them for 1 to 3 days; the longer they soak, the more flavorful and crisp the pickled onions will be.

– If you prefer not to use salted water, you can substitute it with rice washing water or lye water.

Source: Xe va The Thao

Frequently asked questions

To make pickled red onions, you’ll need firm, round onions with bright, fresh skins. Soak them in salted water for up to 3 days, then prepare a brine with water, salt, sugar, and vinegar. Boil this mixture, then cool it down to 35°C (95°F). Pack the onions into a glass jar, add chili pepper for spice, and slowly pour in the brine. Seal the jar and store it in a cool, dry place for 5 to 7 days before transferring to the refrigerator when they reach your desired sourness.

Pickled onions offer a tangy and spicy complement to the rich dishes of the Tet holiday feast, such as sticky rice cakes and pork sausage. They also aid digestion, prevent constipation, and their spicy kick can help fight off colds.

Choose fresh, firm onions and soak them in salted water for the best results. The longer you soak them, the more flavorful and crisp the pickled onions will be. You can also substitute salted water with rice washing water or lye water if preferred.