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."
- Ready In:
- 72hrs 10mins
- Ingredients:
- 5
- Yields:
-
1 jar
ingredients
- 1 lb green onion (white part)
- 2 cups white rice vinegar
- 2 tablespoons salt
- 1⁄2 cup brown sugar
- 5 cloves shallots
directions
- 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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Reviews
-
one ingredient too many.
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
