Ingredients for Hanh Dam Vietnamese Pickled Onions
- White Onion
- ¼ cup granulated sugar
- Rice Vinegar
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How to Make Hanh Dam Vietnamese Pickled Onions
- Halve 1 large red onion (about 1 cup sliced) and thinly slice it. Using a mandoline slicer is recommended for even slices.
- Place the sliced onions in a glass or ceramic bowl.
- In a small saucepan, combine ½ cup white vinegar (or rice vinegar for a milder taste), ¼ cup granulated sugar, and a pinch of salt. Heat over medium-low heat, stirring until the sugar dissolves completely.
- Pour the hot vinegar mixture over the sliced onions, ensuring they are fully submerged. If needed, add a little more vinegar.
- Gently toss the onions to coat them evenly. Let them marinate for at least 15 minutes, or up to 30 minutes for a stronger flavor, occasionally tossing to ensure even pickling.
- Taste and adjust seasoning if necessary – you might prefer more sugar or vinegar depending on your preference.
- Store leftover pickled onions in an airtight container in the refrigerator. Enjoy within 3-5 days for the best flavor and crunch.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
70g
Fat
0g
Carbs
9g
