Hanh Dam Vietnamese Pickled Onions Food

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.

PIAAZ-TORSHI - PERSIAN PICKLED ONIONS

Steps:

• If using fresh mint, wash it and allow to dry completely; mince finely.
• Peel garlic and grate it; mix into mint.
• Peel onions.
• Drop a layer of onions in a large jar, sprinkle with mint mixture and salt; repeat layers until the jar is full.
• Pour in vinegar to the top of the jar, and place the lid on tightly.
• Store in a refrigerator for at least one month up to 2-3 months.
• When removing onions from the jar, use a clean utensil.

PICKLED ONIONS

Steps:

• Place all ingredients except onions into sauce pot over medium high heat. Bring just to a boil while stirring often.
• While cider is coming to a boil, peel onions and slice into rings. Separate each ring.
• When mixture comes to a boil remove from heat and add in onions. Stir and allow to sit for five minutes,or until onions have wilted down into vinegar some. Stir again and let sit for another five minutes.
• Place in container, cover, and refrigerate until well chilled and ready to serve. Serve as a side relish or a topping on pinto beans, cornbread, etc.

PORK CHOPS WITH GARLIC AND ONIONS (SUON UOP HANH TOI NUONG)

Steps:

• Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
• Pour over chops in a shallow dish.
• Let marinate 3 to 4 hours, turning meat occasionally.
• Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked.
• Slice into bite sizes pieces before serving.