Pickled Spring Onions Dua Hanh Vnese Recipes

PICKLED SPRING ONIONS RECIPE

Steps:

• Prepare a small boiling water bath canner and one pint jar.
• Wash and thinly slice trimmed spring onions into thin rounds. In a small pot, combine vinegar, water, sugar, salt, mustard seeds, celery salt and red chili flakes. Bring to a boil. Once brine is simmering, add onions. Stir to combine and cook until onions are heated through, 2 to 3 minutes.
• Remove pot from heat and funnel onions into prepared pint jar. Wipe rim, apply lid and ring, and process in a boiling water bath canner for 10 minutes. When time is up, remove jar from canner and let it cool. Check to ensure a good seal once jar is cool.
• Let pickles rest at least two days before using. Unopened, this pickle will keep for up to one year in a cool, dark place. Once opened, keep refrigerated and use within 2-3 weeks.

DUA HANH (PICKLED SHALLOTS)

Steps:

• Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
• Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
• In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
• Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
• Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

PICKLED SPRING ONIONS (DUA HANH - VNESE)

Steps:

• Wash onions and let dry completely.
• Boil vinegar, sugar and salt, allow the mixture to cool.
• Pour liquid into a jar, covering onions.
• Seal tight and let sit for at least 3 days.
• Pickles last in fridge for up to 3 weeks.

PICKLED SPRING ONIONS - {CU KIEU} RECIPE

Steps:

• Dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1 1/2 hours) or until semi-dry. Place in a sterilized glass jar. Boil the vinegar, sugar and salt; allow to cool. Pour liquid into the jar to cover the onions. Marinate for 3 days. Will last for 2 to 3 weeks refrigerated. This recipe yields 4 servings.

HANH DAM (VIETNAMESE PICKLED ONIONS)

Steps:

• Peel and then cut the onion in half. Slice the onion very thinly and place in a glass or ceramic bowl.
• Dissolve the sugar in the vinegar, then add to the sliced onions. Make sure you have enough vinegar mix to cover the onions.
• Let the onions marinate for at least fifteen minutes, tossing onions occasionally to make sure all absorb the vinegar. Store leftovers in a covered jar in the refrigerator. Use within a few days.