Pickled Spring Onions (Dua Hanh - Vnese) - cooking recipe

Ingredients

1 lb green onion (white part)
2 cups white rice vinegar
2 tablespoons salt
1/2 cup brown sugar
5 cloves shallots

Preparation

Wash onions and let dry completely.
Boil vinegar, sugar and salt, allow the mixture to cool.
Pour liquid into a jar, covering onions.
Seal tight and let sit for at least 3 days.
Pickles last in fridge for up to 3 weeks.