5 Ways to Make Sweet and Sour Pickled Scallions That Are Crispy, Fragrant, and Mild for Tet

How to make pickled scallions is the key to creating a crisp, beautifully white, and flavorful side dish that carries the traditional taste of Vietnamese Tet meals. With a gentle sourness, mild sweetness, and signature crunch, pickled scallions help balance rich holiday dishes such as banh chung, banh tet, and braised foods. In this article, Vo Uy Vegetarian Restaurant shares step-by-step instructions for several classic pickled scallion recipes, helping you easily prepare delicious jars of pickled scallions for your family during the Lunar New Year.

Pickled Scallions – An Essential Traditional Dish for Vietnamese Tet

Pickled scallions are a familiar side dish on Tet trays across many regions of Vietnam, especially in the South. After pickling, scallions turn a creamy white color, often combined with red chili or carrot slices to create an eye-catching and flavorful jar.

This dish has a light sweet-and-sour aftertaste, a hint of spice, and a satisfying crunch that helps balance the richness of traditional Tet foods such as banh chung, banh tet, braised pork, or Vietnamese cold cuts.

Although pickled scallions can be stored in the refrigerator and enjoyed year-round with plain rice or braised dishes, they hold special symbolic value during Tet. Scallions can be prepared in many ways, including sugar pickling, fish sauce pickling, natural fermentation, or pickling with carrots and papaya. Each method offers a distinct flavor while preserving the traditional essence.

5 Ways to Make Sweet and Sour Pickled Scallions That Are Crispy and Fragrant

There is no single fixed recipe for pickled scallions, as methods vary by region and family preference. In Southern Vietnam, sweet sugar-pickled scallions are favored for their refreshing taste, while Central and Northern regions often prefer fish sauce pickling for a deeper, savory flavor.

Many households also combine scallions with carrots, papaya, or daikon to enhance visual appeal and reduce heaviness when eaten alongside Tet dishes.

How to Make Sugar-Pickled Scallions

Sugar-pickled scallions are the most popular and easiest method. After natural fermentation, scallions develop a gentle sweet-and-sour flavor, stay white and crisp, and lose their sharp pungency. This version pairs perfectly with banh chung, banh tet, or braised dishes during Tet.

Ingredients

• 1 kg scallion bulbs

• 700 g sugar

• 500 ml vinegar

Instructions

Step 1: Prepare the Fresh Scallions

• Soak scallions in lightly sugared water for about 12 hours to reduce pungency.

• Rinse thoroughly and drain.

• Trim roots and tops, remove the outer dry skin, then rinse again.

• Let scallions dry completely before pickling.

Step 2: Pickle with Sugar

• Place scallions into a clean, dry glass jar.

• Layer sugar and scallions alternately until the jar is full.

• Seal tightly and store in a cool, airy place for about 14 days.

• The scallions will release moisture, forming a naturally sweet and lightly sour brine.

Step 3: Final Result

• After two weeks, the scallions become crisp, lightly fragrant, and perfectly balanced in sweetness and acidity.

• Enjoy immediately or store in the refrigerator for longer use.

How to Make Pickled Scallions with Fish Sauce and Sugar

This method creates a richer, savory-sweet flavor and is more popular in Central and Northern Vietnam than pure sugar pickling. Scallions pickled in fish sauce remain crisp for a long time and develop an attractive color.

Ingredients

• 2 kg scallion bulbs
• 1.3 kg sugar
• 300 g rice husk ash
• 700 ml fish sauce
• 150 ml vinegar
• Common seasonings

Instructions

Step 1: Prepare the Scallions

• Mix 3 liters of water with 300 g sugar and 300 g rice husk ash.
• Soak scallions for about 12 hours.
• Rinse thoroughly and sun-dry until slightly wilted.
• Trim roots and tops, remove dry skin, rinse again, and dry for another 3–4 hours.

Step 2: Cook the Fish Sauce Brine

• Combine fish sauce, vinegar, and a small amount of MSG in a pot.
• Bring to a boil, stirring until dissolved.
• Let cool completely before pickling.

Step 3: Pickle the Scallions

• Arrange scallions in a jar.
• Pour the cooled fish sauce brine until fully submerged.
• Seal and store in a cool place for 20–25 days.

Step 4: Final Result

• The scallions will have a fragrant fish sauce aroma, a balanced salty-sweet taste, and a firm crunch.

• Perfect for serving with banh chung or braised dishes.

How to Make Naturally Fermented Pickled Scallions Without Alum

This method preserves the natural crunch of scallions while reducing pungency without using alum. It is ideal for those who prefer lighter flavors and healthier preparation.

Ingredients

• 1 kg scallion bulbs

• 1 cup sugar

• 1 liter vinegar

• 2 liters rice-washing water

Brine mixture:

• 1 liter water

Instructions

Step 1: Prepare the Scallions

• Soak scallions in water mixed with 250 g sugar for about 12 hours.

• Rinse, then soak in 500 ml vinegar for 4–8 hours.

• Soak in rice-washing water to whiten scallions and further reduce pungency.

Step 2: Trim the Scallions

• Remove roots, tops, and dry skin.

• Drain thoroughly before pickling.

Step 3: Prepare the Brine

• Heat a mixture of 500 ml water, 500 ml vinegar, and 300 g sugar.

• Turn off heat and let cool completely.

Step 4: Pickle the Scallions

• Arrange scallions in a glass jar.

• Pour the cooled brine to fully cover.

• Seal and leave at room temperature for 5–7 days.

Step 5: Final Result

• The scallions become clear white, crisp, and lightly fragrant.

• You can add carrots or chili slices for extra color and flavor.

How to Make Sweet and Sour Pickled Scallions Using Wood Ash

Using wood ash to pickle scallions helps keep them beautifully white and extra crispy. This is a traditional pickling method passed down through generations, especially common in rural areas of Vietnam.

Ingredients

• 1 kg fresh scallion bulbs
• Wood ash
• 1 teaspoon alum
• 400 g sugar
• 2 tablespoons salt

Instructions

Step 1: Prepare the Scallions

• Wash thoroughly and soak in wood ash water for about 12 hours.
• Remove and trim off the roots.

Step 2: Soak in Alum Water

• Dissolve alum in clean water.
• Soak scallions briefly to help maintain their white color.

Step 3: Sun-Dry

• Dry scallions under mild sunlight for one day until slightly wilted.

Step 4: Mix with Salt and Sugar

• Place scallions in a bowl and mix with salt and sugar.
• Dry again for 1–2 hours.

Step 5: Final Result

• Arrange scallions in a jar; add carrots and chili if desired.
• After 7–10 days, the pickled scallions are ready to eat.

How to Make Pickled Scallions with Carrots and Papaya

This combination reduces pungency and enhances natural sweetness, making it ideal for those sensitive to the strong flavor of scallions.

Ingredients

• 1 kg scallion bulbs

• 1 kg carrots

• 1 kg green papaya

• 1 kg daikon radish

• 400 ml vinegar

• 600 ml fish sauce

• 1 kg sugar

Instructions

Step 1: Prepare the Vegetables

• Peel and wash carrots, papaya, and daikon.

• Slice thinly and toss with 3 tablespoons of salt.

• Rinse and sun-dry for 4–8 hours.

Step 2: Cook the Pickling Liquid

• Heat vinegar, fish sauce, and sugar until dissolved.

• Let cool completely.

Step 3: Pickle the Scallions

• Briefly rinse vegetables with hot water and drain well.

• Place everything into a jar and pour in the cooled brine.

Step 4: Final Result

• Ready to eat after 2–3 days.

• The dish has vibrant colors and a lighter, fresher taste than plain pickled scallions.

How to Keep Pickled Scallions White, Crispy, and Free from Softening

To achieve perfectly pickled scallions—white, crisp, fragrant, and not soggy—you need to pay attention to several key techniques during preparation and pickling.

• Soak to Reduce Pungency and Increase Crunch

Soak scallions in wood ash water with salt, rice-washing water, alum water, or lime water for at least 8 hours, preferably overnight. This step reduces sharpness, increases crunchiness, and extends shelf life.

• Rinse with Vinegar for Color and Flavor

Rinsing scallions in vinegar for 3–4 minutes helps maintain a clean white color, boosts crispness, and adds a mild natural sourness.

• Trim Properly to Prevent Waterlogging

Do not cut too deeply into the bulb when trimming roots, as this can cause scallions to absorb too much liquid and become soggy. Remove outer skin, trim neatly, and let scallions dry completely before pickling.

• Dry the Scallions to Firm the Bulbs

After preparation, sun-dry scallions lightly for 1–2 days or air-dry in the shade for one day until slightly wilted. This reduces excess moisture and improves crunch and color.

• Use Clean, Completely Dry Glass Jars

Sterilize jars with hot water and dry thoroughly to prevent spoilage. Glass jars are ideal as they do not retain odors like plastic.

• Ensure the Brine Fully Covers the Scallions

Whether using fish sauce or vinegar-sugar brine, scallions must be fully submerged to ferment evenly and avoid darkening or spoilage.

• Store in a Cool, Airy Place

Seal jars tightly and store in a dry, cool area to slow fermentation.

Keeping pickled scallions white and crisp depends on proper preparation, trimming, drying, and storage. By following these principles, you can achieve results comparable to high-quality market or specialty shop products.

How to Store Pickled Scallions Properly to Prevent Spoilage

If not handled carefully, pickled scallions can become soft, develop surface film, or ferment too quickly. Keep these tips in mind:

Weigh the Scallions Down Properly

Use a sealed bag of cooled boiled water as a weight to keep scallions fully submerged and fermenting evenly.

Seal Tightly and Store Properly

Always keep jars tightly closed to prevent dust, insects, and bacteria from entering.

Refrigerate After Fermentation

After 7–10 days, once scallions are ready to eat, remove some of the brine and store the jar in the refrigerator. This slows fermentation and helps maintain crunch without excessive sourness.

Avoid Direct Sunlight

Do not place jars near windows, stoves, or heat sources. High temperatures accelerate fermentation and can cause spoilage.

With proper storage, your jar of pickled scallions can be enjoyed throughout the Tet season without losing flavor or texture.

Conclusion

How to make pickled scallions may seem simple, but achieving white, crispy, and fragrant results requires attention from ingredient selection and preparation to proper storage. Whether pickled with sugar or fish sauce, well-made scallions should have a light sourness and gentle sweetness that perfectly balances rich Tet dishes. If you enjoy refined vegetarian cuisine, visit Vo Uy Vegetarian Restaurant to fully experience delicate, flavorful plant-based dishes during this Tet season.