Sweet and Sour Pickled Shallots With Star Fruit – A Holiday Favorite

Besides the familiar ingredients like salt, sugar, and vinegar, this sweet–sour pickled shallot recipe also uses ripe star fruit to naturally reduce the pungency of the shallots and help them develop a beautiful color. The finished shallots are crisp, lightly tangy, pleasantly sweet, and slightly spicy if you add a few fresh chilies. Because of their refreshing flavor, these pickles pair wonderfully with rich or salty dishes. That’s why, along with pickled mustard greens and pickled garlic, this dish is a staple in many Vietnamese households during the Lunar New Year.

Ingredients

• 700 g purple shallots

• 600 g ripe star fruit (choose fully ripe fruit to extract plenty of juice)

• 200 g coarse sea salt

• ½ teaspoon fine salt

• 200 g white granulated sugar

• 1 bottle white vinegar (for rinsing shallots and making the pickling brine)

• Glass jars or jars with tight-fitting lids for storage

Instructions

1. Prepare the Shallots

Peel the shallots and trim the roots.
Do not rinse with water, as moisture can cause the shallots to spoil or soften during fermentation.

2. Prepare the Star Fruit

Wash the star fruit and pat dry completely. Slice into thin pieces.
Choose ripe, juicy star fruit—unripe ones yield less liquid. If the fruit is hard to juice, briefly pulse the slices in a blender to help release the juice.

After slicing, squeeze out the juice and keep the pulp separately.

3. Salt the Shallots

In a large bowl or container, layer the shallots and coarse salt alternately.
Then pour in all the star fruit juice until the shallots are submerged.
Spread the star fruit pulp on top and cover the container.

Let this mixture sit for 24 hours, stirring occasionally so the star fruit juice can penetrate the shallots evenly. This step helps remove bitterness and reduces the sharp smell.

4. Rinse With Vinegar

After a day, remove the shallots and rinse them twice using white vinegar:

• Pour vinegar into a bowl. Add a few shallots at a time and rinse gently.

• Replace the used vinegar with fresh vinegar and rinse again.

Place the shallots in a colander to drain completely. Proper draining ensures the brine is clear later.

5. Make the Pickling Brine

In a pot, combine:

• 300 ml white vinegar

• 250 g sugar

• ½ teaspoon fine salt

Simmer until the sugar and salt dissolve completely, then let the mixture cool to room temperature.

6. Pack the Jars

Sterilize your glass jars by rinsing with boiling water and drying thoroughly.

Arrange the shallots neatly in the jar. Pour in the cooled brine until the shallots are fully covered. Use a small weight or clean object to keep the shallots submerged. Seal tightly.

Allow the jar to sit for 4–5 days before eating. Because this recipe uses vinegar, the shallots ferment quickly and become flavorful in a short time.

Storage Tips

Once the shallots have reached the flavor you like, transfer them (and some brine) to a clean airtight container and store in the refrigerator. This helps maintain their crispness for several weeks.

If you prefer a milder, more balanced flavor, keep the ½ teaspoon fine salt in the brine.
If you want a sweeter, dipping-style brine, skip the extra salt, since the shallots have already absorbed some salt during the initial curing process.

Serving Suggestions

These sweet and sour pickled shallots pair wonderfully with classic Vietnamese New Year dishes such as:

• Bánh chưng / bánh tét

• Pork soaked in fish sauce

• Braised bamboo shoots with pork knuckle

• Fatty roasted or braised meats

Their bright, refreshing flavor cuts through richness and enhances the overall meal.