PICKLED SPRING ONIONS (DUA HANH - VNESE)
Traditional Tet (Lunar New Year) dish, but Hanoians eat this all year round. It is a perfect compliment to pork dishes, esp. those using higher fat cuts.
Provided by Nolita_Food
Categories Onions
Time P3DT10m
Yield 1 jar
Number Of Ingredients 5
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.
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Mithlesh Chaudhary
[email protected]These pickled spring onions are a great way to add some flavor to my stir-fries.
holayinka obanla
[email protected]I had a hard time finding spring onions, but I finally found some at my local Asian grocery store. These pickled spring onions were worth the effort.
Robert Stanson
[email protected]These pickled spring onions are a bit too spicy for my taste, but they are still good. I will probably use less chili next time.
Md Juwel
[email protected]I wasn't sure how these pickled spring onions would turn out, but I'm so glad I tried them. They are delicious!
Nathan Ruden
[email protected]These pickled spring onions are a great way to use up leftover spring onions. They are also a great way to add some flavor to your dishes.
NOBLE Solomon Founder CEO
[email protected]I love the sweet and sour flavor of these pickled spring onions. They are a great snack or side dish.
Md Ask
[email protected]These pickled spring onions are the perfect addition to my banh mi sandwiches. They add a nice crunch and flavor.
Rafiullah Khiri
[email protected]I've never had pickled spring onions before, but I'm so glad I tried this recipe. They are so flavorful and versatile. I've been using them on everything from tacos to salads.
Raphael Okachi
[email protected]These pickled spring onions were a hit at my party! Everyone loved them. They were easy to make and added a nice flavor to my dishes.
Dale Brook
[email protected]Absolutely delicious! The pickled spring onions turned out perfectly. They were tangy, slightly sweet, and had a nice crunch. I followed the recipe exactly and had no problems. I will definitely be making these again.