Pickled scallion head (Dưa kiệu)

Mentioning about Tet Holiday, people think of Pickled scallion head (also known as Chinese onion) among other foods. Instead of buying Pickled scallion head ready-made, you can prepare this dish for the whole family, ensuring food safety and hygiene. The pickle is sweet and sour at the same time, crunchy and smelling. Vietnamese people usually eat Pickled scallion head with braised, grilled and fried dishes. They dip the scallion heads into the sauce of braised dishes, then eat with steamed rice.

Ingredients for Pickled scallion head

Scallion head: 500 gr

Carrots: 2 bulbs

White sugar: 400 gr

Chili: 100 gr Alum: 1 tbsp

Lime powder: 1 tbsp


Buy and soak scallion head in ash water overnight and then take out to drain. Continue to soak scallion head with alum water (according to the ratio of 1 tablespoon of alum mixed with 1 liter of warm water) and leave it in the sun for about 4 hours.

Remove scallion head, cut off the roots, peel the outer shell and soak in clear lime water (1 tablespoon of white lime mixed with 1 liter of water to settle, get clear water) for about 2 hours. Then take out and dry the scallion head in the sun until the surface is slightly wilted.

Carrots peeled, cut into round flowers. Then also dry in the sun until slightly wilted surface like scallion head.

Put the carrots in the jar according to the recipe of Pickled scallion head, carrot, chili, a layer of sugar. Cover the lid to leave in the sun, scallion head ferments itself. After about a week is ready to eat.

Scallion head

Scallion head.

Pickled scallion head

Pickled scallion head.

Pickled scallion head

Pickled scallion head.

Hopefully, this pickle will help your family not tired of greasy foods during the Tet holidays. Wish you and your relatives good health and good luck in the new year!

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