Pickling shallots or red onions is a popular way to cut through rich dishes in many households. However, not everyone knows how to achieve the perfect balance of sweet and sour, and a crisp, beautiful presentation.
Today, let’s join Bach Hoa XANH in discovering how to make delicious pickled shallots for the Tet Holiday!
1 Choosing the Best Shallots
Select high-quality red shallots
Opt for Ly Son red shallots as they are spicier and crispier than other varieties, making them ideal for pickling. The best time to buy these shallots is between December and January right after the harvest, ensuring their freshness.
If you can’t find Ly Son shallots, choose red shallots that are moderately sized, uniform, and firm to the touch with dry skin and a deep purple interior. Avoid any bulbs that are bruised, scratched, or soft when squeezed.
Stay away from Chinese red shallots as they won’t yield the desired color or crispness compared to their Vietnamese counterparts.
2 Soaking Shallots in Rice Water
Similar to dua mon, soak the shallots in rice water (alternatively, use water mixed with ash, salt, or lime) for at least 8 hours, preferably overnight. This process ensures the shallots are clean and reduces their pungency, resulting in a more delicious pickle.
3 Drying Shallots in the Shade
Dry the shallots in a shaded area instead of direct sunlight. Shallots only need to be partially dehydrated, and high temperatures can scorch their outer layers, reducing crispness and affecting the pickling process.
4 Using Glass Jars Instead of Plastic Containers
It is recommended to use glass jars for pickling red shallots or any other vegetables for the following reasons:
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Glass jars do not leach toxic chemicals like some plastic containers.
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Using glass jars is more environmentally friendly.
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They enhance the aesthetic appeal of your pickled goods.
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Ensure the jars are completely dry before use, as any remaining water can cause a slimy film to form, spoiling the pickle and reducing its shelf life.
5 The Pickling Brine
The brine used for pickling must meet the following criteria:
– It must be completely cooled before pouring it into the jar.
– Cover the shallots entirely with brine and press them down firmly to ensure even pickling. Insufficient brine or loose shallots may result in discoloration.
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6 Adding Roselle Juice for a Vibrant Color
When making pickled red shallots, add some roselle juice to give them a beautiful purple-pink hue instead of a pale pink color.
We hope that after reading this article, you’ll be able to create delicious and visually appealing pickled shallots to enhance your Tet Holiday feasts!
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