Onions that are sliced paper-thin soften quickly when pickled. The vinegar cuts the astringency of the onions and brings out their natural sweetness. These are wonderful atop veggie burgers, tossed in salads or as a garnish for various crostini.
Steps
1
Preparing the Onions
Ingredients
2 red onions, peeled and sliced paper–thin on a mandoline
1/2 cup red wine vinegar or merlot vinegar
3 tbsp liquid sweetener
1/4 tsp sea salt
In a small bowl, add all the ingredients and toss together well. Gently massage the onions so they absorb the liquid. Allow them to pickle for at least one hour or, for best results, let the onions pickle overnight.
Store in a sealed container in the refrigerator, where they will keep for up to one week.
17 Comments
Juen V•
I used to make these with Japanese plum vinegar. They were delicious but a bit salty. Will try this version. The liquid sweetener is ? Agave? Maple? Could you be specific please.
Love your recipes. Much to be inspired by.
Juen, the liquid sweetener could be a number of different things, so give something a try! For example, agave and maple will have different flavors, so consider what you like or what you want in the end product.
Hi Carleen. Raw alcohol is usually pretty intense in a recipe. Vinegar works better here. If you want to use Sherry, you can simmer it in a sauce pan to cook off the alcohol first. I don't think it would taste great if you just swapped it out for the vinegar here without that extra step. Lauren
In Ecuadorian food we use pickled onions a lot, but we prepare them just with lime juice, salt and pepper. I will definitely try this recipe to see and taste the difference. I hope it will be as versatile as my original pickled onion recipe
Thanks. The lime sounds best to me. Maple syrup and agave have specific after tastes. Might as well add sugar. Think I would add sugar if I can't find lemon or lime, maybe an orange. To each their own in flavor world. That is what makes it go round.
Hi Cecilia, With the high water content in the onions, I would be concerned that they would lose all structure and texture. When it comes to high water content veggies, in the freezing process the water expands as it becomes ice, and tears the cell walls, creating mushy veggies. I hope that helps a bit. Cheers, Sandy
H there, can you help me understand the difference between these and fermentation? Fermented foods can last much longer than one week, why is it that these can only last one week? Also I assume you put the onions in the fridge with the liquid still in the container? Thanks!
Hi Scott, The difference is that these are vinegar (acid) pickles and not fermented pickles. They could however, safety-wise, last longer than 1 week in the fridge, though the texture and flavor will change and not be as vibrant. And, yes, it is recommended to store them in their liquid in the fridge until use. I hope this clears some things up for you. Cheers, Sandy
Hello I just made these and the vinegar mixture does not completely cover my red onions? Is this okay or should I double the red wine vinegars, sweetener and salt so it can fully marinate in the fridge? Thanks, Mak!
Hi Makenzie, Depending on how much is uncovered by the liquid, it should still be ok. As it sits, the onion should wilt down a bit and become softer, allowing it to be covered by the liquid. I recommend, until that happens to give it a stir every so often, so it can all mix together and make even contact with the liquid. Cheers, Sandy
Eric W • Rouxbe Staff •Juen, the liquid sweetener could be a number of different things, so give something a try! For example, agave and maple will have different flavors, so consider what you like or what you want in the end product.
Beth B •I like using agave- it's not as sweet as maple. It also allows the natural flavors to stand out.
Lauren L •Hi Carleen. Raw alcohol is usually pretty intense in a recipe. Vinegar works better here. If you want to use Sherry, you can simmer it in a sauce pan to cook off the alcohol first. I don't think it would taste great if you just swapped it out for the vinegar here without that extra step. Lauren
Verena P •In Ecuadorian food we use pickled onions a lot, but we prepare them just with lime juice, salt and pepper. I will definitely try this recipe to see and taste the difference. I hope it will be as versatile as my original pickled onion recipe
Cecilia B •Thanks. The lime sounds best to me. Maple syrup and agave have specific after tastes. Might as well add sugar. Think I would add sugar if I can't find lemon or lime, maybe an orange. To each their own in flavor world. That is what makes it go round.
Sandy S •Hi Cecilia, With the high water content in the onions, I would be concerned that they would lose all structure and texture. When it comes to high water content veggies, in the freezing process the water expands as it becomes ice, and tears the cell walls, creating mushy veggies. I hope that helps a bit. Cheers, Sandy
Scott L •H there, can you help me understand the difference between these and fermentation? Fermented foods can last much longer than one week, why is it that these can only last one week? Also I assume you put the onions in the fridge with the liquid still in the container? Thanks!
Makenzie E •Hello I just made these and the vinegar mixture does not completely cover my red onions? Is this okay or should I double the red wine vinegars, sweetener and salt so it can fully marinate in the fridge? Thanks, Mak!
Char N • Rouxbe Staff •Hi Melissa-- that would be a yes! I make this all the time, and always omit the salt. I use a mandolin to slice the onions very thinly. Enjoy! Char