Discover the secrets of making crispy and delicious pickled onions that won't lose their crunchiness. Say goodbye to bland meals with this simple yet flavorful pickled onion recipe.

Pickled onions are a staple in Vietnamese cuisine, especially during traditional Tet celebrations. Despite its simplicity, this pickled delight adds a burst of flavor and freshness to everyday meals and festive feasts. In this guide, PasGo unveils the art of pickling onions to perfection—crispy, white, and without the unwanted bite.

The pickled onion dish is an essential part of the Tet feast, often paired with square sticky rice cake (bánh chưng), round glutinous rice cake (bánh Tét), or as a delightful side to savory sausages. To keep your pickled onions consistently white, crispy, and fragrant, follow these tips shared by PasGo.

Indulge in the goodness of perfectly pickled onions

Essential Ingredients for Pickled Onion Recipe

- 300g of fresh white onions

- 200ml of cooking vinegar

- 100ml of filtered water

- 50g of sugar

- 40g of salt

- Rice water

Step-by-step Guide to Pickling Onions

Step 1: Prepare the Onions

• When choosing onions, opt for firm ones that have been sun-dried. If you're unsure about the best onions for pickling, feel free to ask the seller. 
• Soak the onions in rice water overnight.

Pickled Onion Recipe Step 1: Onion Preparation

Step 2: Clean the Onions

• Prepare the saltwater solution: Dissolve 20g of salt in 1.5 liters of water
• After soaking, remove the onions, trim the roots, peel them, and place them in the prepared saltwater. Rinse and drain, then sun-dry for about 1 hour until slightly withered.

Pickled Onion Recipe Step 2: Clean the Onions

Step 3: Boil Vinegar and Salt for Onions

• Prepare the vinegar solution: Boil 200ml vinegar, 100ml water, 50g sugar, and 20g salt. Once the sugar dissolves, turn off the heat and let it cool.
• Arrange the onions in a jar, use toothpicks, bamboo sticks, or a plastic bag on the surface before pouring the saltwater to prevent onions from floating.

Pickled Onion Recipe Step 3: Onion Salting

Step 4: Salting the Onions

• After sealing the jar, wipe the lid and jar mouth clean to prevent mold.
• Place the onion jar in a clean, cool, and shaded area. It will be ready to eat in about 3 - 4 days. If you prefer a stronger taste, you can enjoy the pickled onions after 1 - 2 days of salting.

Store the pickled onion jar in a cool placeReady to enjoy after 3-4 days

The end product using the pickled onion method

Pickled onions, once salted, exhibit a light whitish color, delightful crunchiness, and a distinctive flavor profile—tangy, salty, and naturally sweet. The onions become richer in color without the unpleasant spiciness, creating a delightful culinary experience.

End result after applying the pickled onion method