Difference between revisions of "Cu Kieu"
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# 1 dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1½ hours) or until semi-dry. | # 1 dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1½ hours) or until semi-dry. | ||
# Boil the vinegar, sugar and salt; allow to cool. | # Boil the vinegar, sugar and salt; allow to cool. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Vietnamese Vegetarian]] | + | [[Category:Vietnamese cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Vinegar Recipes]] | [[Category:Vinegar Recipes]] | ||
Latest revision as of 11:16, 15 July 2012
Description
Pickled spring onions From "Catsrecipes Y-Group"[1]
Ingredients
- 1 pound spring onions, white part only
- 2 cups vinegar
- ½ cup palm sugar
- 2 tablespoons salt
- 5 shallots, diced
Procedures
- 1 dry the onions under the sun, for half a day (or in a very low-temperature oven, for 1½ hours) or until semi-dry.
- Boil the vinegar, sugar and salt; allow to cool.
- Pour liquid into the jar to cover the onions.
- Marinate for 3 days.
- Will last for 2 – 3 weeks refrigerated.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
