VIETNAMESE DAIKON & CARROT PICKLES RECIPE (Đồ CHUA)
The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!
Provided by Huy Vu
Categories Sides
Time P3DT20m
Number Of Ingredients 7
Steps:
- Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
- Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
- Add to jars, filling almost to the top.
Nutrition Facts : Calories 125.84 kcal, Carbohydrate 30.35 g, Protein 1.16 g, Fat 0.26 g, SaturatedFat 0.05 g, Sodium 2400.06 mg, Fiber 3.33 g, Sugar 25.44 g, ServingSize 1 serving
PICKLED RED ONIONS
These zingy pickled onions are great for salads, burgers and tacos.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 5
Steps:
- Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.
PICKLED ONIONS
Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Yield Makes 2 large jars
Number Of Ingredients 4
Steps:
- Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
- Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
- Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.
Nutrition Facts : Calories 37 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.5 grams protein, Sodium 0.3 milligram of sodium
PICKLED RED ONIONS
Steps:
- Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to month.
PICKLED ONIONS
Steps:
- Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.
HANH DAM (VIETNAMESE PICKLED ONIONS)
Can't believe a recipe for Hanh Dam isn't in this database! This is a great side to so many Vietnamese dishes. You can use it in salads, in a bowl of Pho, in sandwiches, or just as a side with just about anything. Although these will keep, its best to use them immediately to keep them from becoming too vinegary.
Provided by Jostlori
Categories Vietnamese
Time 18m
Yield 1/2 cup
Number Of Ingredients 3
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.
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.
PICKLED ONION RECIPE
Pearl onions brined in salt and vinegar to make these delicious Indian style pickled onions.
Provided by Dhrubaa Mukherjee
Categories condiments
Number Of Ingredients 7
Steps:
- Mix all the ingredients in a jar and refrigerate for 2 hours before serving. This will keep for up to 3 months in the brine.
Nutrition Facts : Calories 221 kcal, Carbohydrate 47 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1190 mg, Fiber 8 g, Sugar 21 g, ServingSize 1 serving
PICKLED ONIONS - INDIAN HOME STYLE
This is one of the simplest side salads to accompany an Indian meal. It is made fresh almost everyday in every Indian home. It can be used as a garnish on many Indian curries, specially spicy chat foods. All amounts are approximate.
Provided by Sandi From CA
Categories Onions
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and shred onion into thin slivers.
- Place all ingredients in a bowl and mix well.
- Serve on the same day.
Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 584.5, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 0.3
PICKLED ONIONS
A tangy and easy little condiment to spice up any dish.
Provided by Bobi
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1744.8 mg, Sugar 2.2 g
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