Pickled scallion bulbs, or *jiàotóu*, are a tangy, crunchy Chinese side dish that brightens up any meal. Here’s a easy, versatile recipe to make them at home.
Ingredients: 500g fresh scallion bulbs (trim roots, peel outer layers), 2 tbsp salt, ½ cup rice vinegar, 3 tbsp sugar, 1 tbsp soy sauce, 5-6 sliced chili peppers (optional), 1 minced garlic clove.
Steps:
1. Prepare the scallions: Wash bulbs thoroughly, pat dry, and cut into 3-4cm thick slices. Toss with 2 tbsp salt and let sit for 30 minutes to draw out moisture. Rinse and squeeze dry thoroughly—this ensures crispiness.
2. Make the brine: In a small pot, combine rice vinegar, sugar, soy sauce, and chili (if using). Heat gently until sugar dissolves; let cool completely.
3. Marinate: Place scallion slices in a clean, dry jar. Pour the cooled brine over them, ensuring they’re fully submerged. Add garlic. Seal tightly and refrigerate for at least 24 hours—flavor deepens the longer they sit, ideally 3-4 days.
Serving: Enjoy as a zesty side with rice, porridge, or grilled meats. The balance of sour, sweet, and spicy makes it addictive! Store in the fridge for up to 2 weeks.
This simple method highlights the scallion’s crunch while infusing it with bold flavors—a must-try for homemade Chinese pickles!
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