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Pickled Spring Onions (Dua Hanh - Vnese)

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“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
YIELD:
1 jar
UNITS:
US

Ingredients Nutrition

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.

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