PICKLED RED ONIONS
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely, mysteriously retaining their bright color and crisp texture. rather than slice, the onions, if they are headed for one of the cold soups.)
Provided by Mollie Katzen
Categories Onion Side Vegetarian Vinegar Chill Vegan Fat Free Pescatarian Paleo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
- 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
- 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
- 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
- Optional Enhancements
- For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets
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Sidul ahmed
[email protected]Overall, these pickled onions are a great addition to any kitchen. They're easy to make, they keep for weeks, and they add a delicious flavor to any dish.
Sean Botha
[email protected]These onions are a bit too spicy for my taste. I would recommend using a milder vinegar.
zain ali princes
[email protected]I love the bright pink color of these onions. They add a pop of color to any dish.
Abimbola Raufu
[email protected]These onions are a great way to use up leftover red onions. I like to add them to salads, tacos, and sandwiches.
Md Ratan
[email protected]The onions were easy to make, but I found the flavor to be a bit bland. I think I'll try adding some more spices next time.
it'x Ali
[email protected]I found these onions to be a bit too sweet for my taste. I would have preferred a more savory flavor.
Anu Thapa
[email protected]These onions are a great way to add a pop of flavor to any dish. I especially love them on burgers and hot dogs.
Alan Valencia
[email protected]I was a bit skeptical about making my own pickled onions, but I'm so glad I did. They're so much better than the store-bought kind.
lorretta Armstrong
[email protected]These onions are the perfect balance of sweet, sour, and crunchy. I love adding them to salads, sandwiches, and even just eating them straight out of the jar.
Kareem Brohi
[email protected]I've been making these pickled onions for years, and they're always a hit. They're so easy to make, and they keep in the refrigerator for weeks.
Roshan Rai
[email protected]These pickled onions are a delightful addition to any meal. They add a tangy, slightly sweet flavor that brightens up the palate. I especially love them on tacos and sandwiches.