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: 72 hrs 10 mins
• 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

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