Today, (since it’s a Friday and were going with the default munggo on a Friday), Im not sharing an ulam recipe for the recipe blog but rather a favorite side at home. It’s not exactly a side but maybe a condiment or sawsawan. Or garnish maybe?
Whenever onions are cheap or going on a sale at the grocery, I get the itch to make pickled onions. They’re great for fried fish (Bangus or Galunggong forevah!), fried pork chops, pata, sausages, and yes, does well with our longganisa too!
Sometimes though, when onions price surges, I can’t make this in batches so I make these quick pickled onions. I learned this from Chef Steps when I was learning sous vide. But that’s as an aside. This technique does not require sous vide. You do need a sealed sandwich bag in order to make it.
3 Red onion
10 Green onions (cut lengthwise) *optional
3 cups Water
3 cups White wine vinegar
5 tbsp Sugar
1 1/2 tbsp Salt
1 tsp Black pepper, whole
1 tsp Coriander seed, whole
The science. This flash pickling is made possible with using the sealed bag. The onion skin enlarges when put in a vacuum then when the pressure is lost, the onion skin ruptures and the pickling juice will rush in to the space. This is why the onions gets pickled in such a short time.