How to make sweet and sour, crispy white pickled onions to prepare for Tet

How to make sweet and sour, crispy white pickled onions to prepare for Tet? Please update the article below to prepare a complete traditional Tet meal.

How to make sweet and sour, crispy white pickled onions to prepare for Tet? Please update the article below to prepare a complete traditional Tet meal.

In the traditional Vietnamese New Year's Eve tray, besides banh chung and pickled onions, sweet and sour pickled onions are also an indispensable dish. The sweet and sour, crunchy taste of pickled onions not only helps balance the taste buds after greasy dishes but also carries the meaning of wishing for a peaceful and lucky new year. Therefore, how to make sweet and sour pickled onions is always of interest to housewives.

So, how to make sweet and sour, crispy white pickled onions to prepare for Tet?

To make sweet and sour pickled onions, the ingredients to prepare pickled onions need to be as follows:

Fresh pickled onions: 1kg

ash

Alum: 1 teaspoon

Sugar: 400gr

Salt: 2 tablespoons

How to make sweet and sour pickled onions

Step 1: Prepare the pickled onions

Wash the pickled shallots and soak them in ash water for 12 hours. Then take them out and clean the roots.

Step 2: Soak pickled onions with alum

Soak the pickled onions in a bowl of water mixed with alum. This step helps the onions retain their beautiful white color.

The use of the alum water soaking step helps the pickled onions keep their beautiful white color.

Step 3: Dry the pickled onions

After soaking, take out the pickled onions, wash them thoroughly and dry them in the mild sunlight for 1 day to let them wilt slightly.

Dry in mild sunlight for 1 day to slightly wilt the tubers.

Step 4: Mix pickled onions with salt and sugar

You put pickled shallots in a mixture of salt and sugar and leave to dry in the sun for about 1-2 hours.

Besides, you can also add vinegar to make the pickled onions more sour.

Finished product

After drying in the sun , arrange the pickled onions in a jar. You can decorate with carrots and chili peppers to create more color and flavor.

Pickled shallots can be eaten after 7-10 days of soaking. You should keep them in a dry place or put them in the refrigerator to use gradually.

Source: https://nongsanviet.nongnghiep.vn/cach-lam-cu-kieu-chua-ngot-trang-gion-chuan-bi-ngay-tet-d417042.html