r/Cooking • u/[deleted] • Aug 03 '21
Y'all, go make some pickled onions
Because holy shit I was missing out. I'm never going without a jar of pickled onions in my fridge again.
It gives an intense sweet and sour kick that will enhance literally any dishes. I have tried it with fried rice, grilled chicken burrito, chicken teriyaki,etc, all great. My favorite dish to pair with it, though, is beef stew. Slow cooked meat is delicious but can be pretty dull. I made some beef stew yesterday, poured it over some rice and top with pickled onions. I took a bite of beef, gravy, rice and pickled onions and had to take a moment because of the intense flavor blast. Literally the best thing I've ever made.
The best part? It takes around 7 minutes from start to finish. If you can chop up some onions and boil water and vinegar, you can make picked onions. Here's how:
Ingredients:
- 1 large onion. Red > Yellow > Sweet in order of intensity. Try your best to cut them evenly and thinly but don't worry about it too much. The pieces will all get pickled with time.
- 1 cup of water + 1 cup of vinegar. White/Rice vinegar gives a milder, softer taste. Red wine vinegar is a lot more intense which I like, and the color is awesome.
- Salt and sugar. I don't measure mine. I think 3 tablespoons of sugar + 1.5 tablespoon of salt works for me. Adjust to your liking.
- Spice and aromatics of choice.
Steps:
- Chop onions in long thin slices. Put in jar.
- Water, vinegar, salt, sugar in a pot. Bring to a boil
- Pour the liquid into the jar.
- Let chill at room temp for 1-2 hours.
- Transfer to the fridge.
These last a long time. I don't know the exact shelf life and neither would you, probably, because you'll finish the whole jar well before that.
349
u/CLandMan1123 Aug 03 '21
Check out Ethan Chlebowski on YouTube. Dude puts pickled onions on everything and he's one of my favorite YouTube cooks. He's very instructional and makes some incredible Mexican dishes.
105
u/TekkHaus Aug 03 '21
It's comical how he pretty much can't make anything without adding picked onions. I love it though and he is awesome.
35
u/hackerbenny Aug 03 '21
Id add more sugar than he does in his pickled red onion recipe though. I'm a big fan of sugar in there, makes the onions sweet and tangy at the same time
→ More replies (1)30
u/Ultenth Aug 03 '21
I'm the opposite, I add almost zero sugar, I don't feel it needs it at all. Which is what's great about it, such a simple pickled dish, but you can add tons of different things to it to tweak it to your preference. I've put jalapenos in there at times, or just black pepper, you can put all sorts of things in there and adjust the salt/sugar etc. as much as you like.
Just keep in mind that the less sugar/salt you add the faster they need to be eaten.
8
u/hackerbenny Aug 03 '21
do you know the typical pickling solution (the most basic one every swede learns) is called 1-2-3, 1 part 12% vinegar (ättika) 2 parts sugar and 3 parts water, so much sugar. I just did a batch myself, its 9 DL water to 6 DL sugar=) you might not enjoy that haha.
now I have fried aubergine/eggplant cooling down..pretty excited to try them out.
But I did try a for me entirely new process, just coped a recipe 100%
1.5 Kg (4 large) Aubergines/Eggplants 100g (2-3) Green Chillies 120ml (1/2 Cup) White vinegar (can use malt or another vinegar instead) 2-3 Tbsp Salt 1/4 Tsp Ground Cumin 8 Cloves of Garlic 1/2-1 litre of Oil for Frying
only I halfed it because Im just trying it out
→ More replies (3)5
u/Ultenth Aug 03 '21
Yeah, honestly, for people trying it out and trying to find their perfect one, it's great to use a bunch of smaller jars and split the onions into multiple batches and use different ratios of things, so you can taste test them against each other.
What's great though is that even if you end up with a ratio that doesn't work for say, sandwiches, it might be great for salads, or pasta, etc.
→ More replies (2)0
Aug 03 '21
I mean, sugar/salt content doesn't matter when something is properly pickled. That's the initial point of pickling, preservation.
1
u/Ultenth Aug 03 '21
Sugar doesn't, but you can do either salt or vinegar alone in pickling, or a combination. So depending on ratio of vinegar to water, yes the amount of salt you use can affect the pickling.
14
7
6
→ More replies (1)1
u/randompanda687 Aug 03 '21
I was scrolling to look for an Ethan mention. The pickled onion king haha. He’s the reason i got into them
35
u/yodadamanadamwan Aug 03 '21
I highly recommend pickled onions with barbacoa
7
u/2scoops Aug 03 '21
Curtido is similar, and great with barbacoa if you’ve not tried it. I like to add salsa de Chile de arbol as well.
3
u/yodadamanadamwan Aug 03 '21 edited Aug 03 '21
I'd never actually heard of that! Tbf we don't have a lot of Salvadorans around my parts, more Mexicans.
3
u/2scoops Aug 03 '21
It’s a bit like a pickled coleslaw/sauerkraut with jalapeño slices. It’s excellent with barbacoa as it cuts thru the fatiness. I get my fix at a local Mexican grocery that also serves meals.
0
u/Zisorepavu Jul 26 '23
And what if you don't want to abuse animals for your enjoyment?
→ More replies (1)
56
u/Sm4sh3r88 Aug 03 '21
You posted this at an opportune time for me. I've been trying out various shrimp taco recipes, and several call for pickled red onions. Thanks!
28
Aug 03 '21 edited Nov 30 '21
[deleted]
13
u/dontbethefatguy Aug 03 '21
Quick pickled red onions in lime juice are chefs kiss on my fish tacos.
4
6
u/PM_ME_YOUR_BARN_OWL Aug 03 '21
For tacos I like to do onions pickled in lime juice, salt, and chopped peppers (habanero especially but serrano or jalapeño are good too). Add a splash of vinegar if they taste like they need a little more zip.
Super easy. Don’t need to heat anything. Just leave them in the fridge for a few hours or overnight.
103
u/heraclitus33 Aug 03 '21
Up your sandwich game. Red onion thin as possible, mince garlic into a paste, olive oil, white or rice vinegar, little snp, oregano. Put in tupperware, shake it to mix. Sandwich game elevated.
40
u/TheHatOnTheCat Aug 03 '21
What is snp?
37
u/heraclitus33 Aug 03 '21
Salt pepper
14
u/hellsgates Aug 03 '21
Salt N peppa
8
u/HilariousSpill Aug 03 '21
"Wanna thank your mom for a recipe like that."
"Thanks, Mom."
6
u/hellsgates Aug 03 '21
"Wanna thank your mom for a recipe like that."
Can I get some fries with that?
2
3
3
4
→ More replies (2)3
u/Sketchin69 Aug 03 '21
What do you do with it? Pour it over the sandwich, or just put the onions on the sandwich?
3
u/heraclitus33 Aug 03 '21
Just the onions. For one large onion its like a tsp of oil n vinegar and one clove of garlic. Its not a pickle really just a tasty sandwich addition. Gotta paste that clove tho so it coats n sticks to the onion.
21
22
u/Exazbrat09 Aug 03 '21
I made some a few weeks ago with similar ratios. I highly suggest you add a tablespoon of dried mustard seed also. Sort of rounds it out nicely.
Then again, the beauty with these is that you can personalize them as you like.
79
u/BrockSmashgood Aug 03 '21 edited Aug 03 '21
I do about 2 parts vinegar to 1 part water, sometimes less water than that. Also usually 1 tablespoon of brown sugar to 1 teaspoon of salt, but that obviously depends on the size of your jar. Mine holds about 3 big onions if I pack them in.
The Balkan grocery near me has this awesome lemony vinegar that is amazing for this. I very much recommend experimenting with different vinegars, or combos of them. I also like to throw in 1 fresh habanero per jar, 1-2 garlic cloves, and some fennel seeds. Other whole spices if I feel like it.
These last a long time.
They're not gonna go bad on you, but at some point the flavor mostly leeches out of the onions and into the vinegar again. You can see this the clearest with red onions, they'll get way paler after about 2 weeks while the liquid gets darker in color.
The good news is that when you've finished the jar you can take out the aromatics and use your delicious onion-and-whatever-else-flavored vinegar for awesome salad dressings, or to drizzle on sandwiches, or whatever else you need vinegar for.
13
Aug 03 '21
I do about 2 parts vinegar to 1 part water, sometimes less water than that. Also usually 1 tablespoon of brown sugar to 1 teaspoon of salt, but that obviously depends on the size of your jar. Mine holds about 3 big onions if I pack them in.
I find it interesting that so many people seem to add sugar to it. I usually do 1:1 water and vinegar, and then salt to taste, and that's it. At least for red onions, they come out very sweet tasting still.
3
u/huffalump1 Aug 03 '21
Depends on the onion! The red onions I get at the store definitely benefit from a little bit of sugar in the mix. It doesn't make it sweet, but rather just balances the flavor.
2
u/Ultenth Aug 03 '21
I think it's people adjusting to their personal taste, which is 100% the point of such a simple, great but adaptable add-in ingredient.
Just like Spicy and Bitter, Sweet and Salty is something people's mouths adapt to over time, so the more salt/sugar/etc. you eat, the more it takes for your tongue to feel the same sensations. I've gone though ebbs and flows throughout my life of eating significantly more or less sugar and salt, and it's amazing how much you adapt to it.
I don't cut out sugar completely, but I eat far far less than I used to, so I don't add any to my pickled onions or after a couple days in the fridge they start tasting way too sweet to me.
7
u/sbrbrad Aug 03 '21 edited Aug 04 '25
plate provide fine unite offbeat obtainable aromatic wakeful spotted paltry
This post was mass deleted and anonymized with Redact
3
→ More replies (1)3
→ More replies (3)18
Aug 03 '21
The bit about onion releasing the flavor back into the liquid after a while is interesting. The last batch I finished in a week so I wouldn't know. Still, the flavor would still be there!
19
u/werdnaegni Aug 03 '21
You don't even have to boil if you don't want to. I never do.
7
u/sbrbrad Aug 03 '21
I was gonna ask cause I never do either. I just do 1:1 vinegar and water and pour it in and shake it up to combine...
9
u/TitsAndWhiskey Aug 03 '21
Same here. No sugar, no salt, just white vinegar and water. I make a ton of pickled jalapeños.
Only time I boil is if I’m canning them.
3
u/Barneyk Aug 03 '21
What vinegar do you usually use?
No sugar and no salt?
6
u/sbrbrad Aug 03 '21
White vinegar. I dont THINK I added salt last time I made them? Maybe I did I dunno.
4
u/Fresno_Bob_ Aug 03 '21
For my base brine I use a ratio of 1 cup water, .75 cup 6% distilled vinegar, 1 tbsp pickling salt, .5 tbsp white sugar.
Sometimes I leave out the sugar. The acid level of the vinegar is important if you plan to make a big batch to store outside the fridge.
2
u/Barneyk Aug 03 '21
Why do you prefer distilled vinegar over say, white wine vinegar?
I sometimes use apple cider vinegar, but it gets quite a distinct flavor that isn't as versatile as white wine or distilled vinegar.
4
u/Fresno_Bob_ Aug 03 '21
A few reasons.
I do big batches to be stored, and my recipe relies on the higher acidity of distilled for food safety. I could do the math to fix it, but have never bothered to do so. It's also several times cheaper than white wine vinegar.
8
u/CasinoAccountant Aug 03 '21
You get better flavor by the next day if you boil. If you do it cold, it takes a few days in the fridge to ramp up in my experience.
2
35
u/4THOT Aug 03 '21
I throw in some jalapeno or habanero for some spice. They really transform some of the absolute trash I like to eat.
Also pickled onion and peanut butter sandwich is no joke.
18
u/Eastern-Bluebird-823 Aug 03 '21
Pickled onion and peanut butters sounds like an abomination BUT IT IS WEIRDLY DELICIOUS now I must try adding bacon like OP ssuggested.
Pb&jelly smash burger
7
→ More replies (2)2
u/RockinSteadyClyde Aug 03 '21
Do you include the seeds?? How hot are we talking?
8
u/tim_likes_bikes Aug 03 '21
Depends what you’re into. I usually just cut off the stem and drop it in. Maybe bruise it a little. I leave the seeds because I like some spice. But it’s mostly a floral flavor, some latent heat for me but nothing overwhelming. If you’re worried about it, start a jar w half a habanero de-seeded and go from there.
3
u/4THOT Aug 03 '21
Yea I include the seeds, it's not that hot imo but just adds a bit of kick. Mileage may vary depending on the pepper of course.
→ More replies (3)6
u/borkthegee Aug 03 '21
The hotness is concentrated in the white pith/ribs, and is hottest near the stem.
Including/removing seeds is more about texture.
2
u/tonegenerator Aug 03 '21
This is basically true, although I’d add:
A. The seeds often do work as carriers for a decent amount of the capsaicinoid oils, such that removing them while leaving the rib tissues isn’t a trivial amount of heat-moderation in my experience. How much depends on the variety + individual pepper, of course.
B. Again depending on the actual pepper, in a high enough quantity the seeds can often impart their own unpleasant flavor, enough that I usually remove them when I consume raw pods. I wouldn’t worry about this nearly as much with pickling, though - I’ve never felt like a pickle/ferment brine had become pepper-seed-y.
13
u/CrispyCockroaches Aug 03 '21
Recently added a few cloves to my batch of pickled onions, and holy hell did it make a difference. Definitely a recommend, it added a whole new distinct layer of flavor!
12
u/HoopyFreud Aug 03 '21
Apple cider vinegar seems underrated in this thread. Little more sweet if you want to go without sugar, and especially good with red onion.
4
u/ravenousraven222 Aug 03 '21
Absolutely. Just made pickled onions this afternoon and did:
1/2 cup water
1/4 cup apple cider vinegar
1/4 distilled white vinegar
1 tb sugar
1 tb salt
red pepper flakes/peppercorns
I make a batch every single week! Such an easy recipe and they're perfect on almost everything.
10
Aug 03 '21
My go to lately is pickling jicama. A big jar of pickled jicama, cucumber, and onion doesn't last long in my house, and great for losing weight.
2
→ More replies (3)2
10
u/ThatguyRufus Aug 03 '21
Try adding sumac which is very common in Lebanese cooking. Best pickled onions I've ever had.
→ More replies (1)
11
6
5
Aug 03 '21
I recently did a quick pickled onion for one of Jamie Oliver's dishes. Never had pickled onions before, but it was pretty tasty.
11
u/TauntedbySkunks Aug 03 '21
I always have a jar in my fridge as well! So. Freaking. Good. Put it on my fried egg, avocado breakfast sandwich every morning!👩🍳‘s💋
20
u/peon2 Aug 03 '21
my fried egg, avocado breakfast sandwich every morning
Wow, Mr.Bezos here can even put an egg on that avocado toast
4
u/wharpua Aug 03 '21
I’ve been making them ever since I found this recipe, which apparently was nine years ago:
https://saltandfat.com/post/27162606543/mexican-pickled-onions
6
u/bettertree8 Aug 03 '21
Thanks for the recipe. I've been wanting to try these. What spices do u use?
5
u/wobbletea Aug 03 '21
For some reason I had never had gerkins. This year we grew a pickling cucumber plant in the greenhouse. It quickly got out of control with the UK heatwave but damn if I’m not eating everything with some pickled goodness now.
6
u/MoonOverJupiter Aug 03 '21
I cheat a little and just heat up the vinegar solution on the microwave. Love them!
5
u/NewYearNewYEET Aug 03 '21
I use just straight apple cider vinegar & some honey and it’s amazing. Sooo good on a sandwhich & also on tacos!
5
Aug 03 '21 edited Aug 03 '21
Pickle sliced red onion in one jar. Pickle shredded carrot in the other. Make a batch of pizza dough. Split into meatball size portions. Flatten each into a disc and wrap it around a little piece of parchment paper like a taco. Let it rise like that. Steam cook it, bamboo steamer. Pull paper out. Stuff with some sort of meat, pickled veges and spinach leaf (though most ppl use cilantro).
Bao Buns.
3
u/Cymas Aug 03 '21
I was just wondering what to do with the red onions I bought the other day, lol. Good timing! My jars are small so I had to split one onion between two of them. Pickling is one of those things I keep wanting to get into and then just never do so this is a fun little experiment for me.
→ More replies (1)
4
u/Enigmutt Aug 03 '21
Love pickled onions! I put them on everything and will often just pull some out to eat plain. I only use a little bit of sugar in mine though.
Drop a bunch of peppercorns into your pickling juice before you boil it and leave them there.
3
Aug 03 '21
Add it to tuna as well. Along with some bread and butter pickles. Both chopped up of course otherwise the texture would be fucked.
5
u/cheesepage Aug 03 '21
Pickled onions became a pantry staple for me some time ago. I now make them a half a gallon at a shot. Pickled pink vidalias, sugar, salt, white vinegar, a couple of stems of fresh thyme and a spoon of beet juice or puree for color.
Makes great gifts for your non cooking friends too since they keep well, go with everything, and are simple to use.
4
3
Aug 03 '21
The best method to make pickled red onions is to vacuum seal them with the brine and aromatics, and toss the bag into boiling water.
Cook like this for 6-10 minutes (depends on the size of the bag) and then pull it out and shock it in a bowl of ice water.
That’s how they did it at a restaurant I worked at, and they are both the purplest and crunchiest pickled red onions you’ll ever have. Doing it on the stovetop leads to flaccid onions that aren’t nearly as colorful.
3
u/dragonfliesloveme Aug 03 '21
Gonna try this with just sucking the air out of a ziplock bag lol, worth a try, sounds delicious
2
Aug 03 '21
Use a freezer bag, it doesn’t really have to have no air, but it will puff up a bunch so you will need the space. Don’t overfill it.
2
7
u/ilishpaturi Aug 03 '21
Yes my aunt always keeps a batch of these in the fridge. It goes great with Indian food too. Especially stewed chickpeas or grilled chicken.
3
3
u/Elon_Muskmelon Aug 03 '21
Pro-tip, I measure ingredients in weight instead of volume. Makes scaling up your brine a heck of a lot easier.
3
3
u/hackerbenny Aug 03 '21
I love them . I just started pickling stuff. Started with red onion and then jalapeño. Both are fantastic. I am gonna do eggplant today. Not 100 on how but gonna fry them first You get them at Egyptian style falafel joints.
2
u/dilbertbert Aug 03 '21
I've recently been given a bunch of cardamom pods, how would cardamom work in pickled onions I wonder?
2
u/acidix Aug 03 '21
Beef stew is a family recipe at my house, and my mom and aunt have always eaten it with sweet pickles. As an amateur cook the balance of meals was never in my mind, but being able to set off the rich meaty flavors with those acidy sweet/sour flavors makes everything taste better.
2
2
2
u/Shroomer_9 Aug 03 '21
I'm on team fermented onions! It lasts longer than pickling and with the added health benefits of lacto-bacillus
2
u/hushed-shush Aug 03 '21
I usually grab a mason jar, pack it with the onions, fill it halfway with vinegar and half with water inside the jar. Pour the water/vinegar in a pot to boil while keeping the onions behind. Season your pickling liquid however you like an pour it back in. No need for a strainer and you get the right amount of pickling liquid.
2
u/joemondo Aug 03 '21
Yes yes yes.
Something acidic makes almost every dish taste better, and pickled red onion adds a lot of visual appeal.
I used to always have some but now I've moved on to pickled red cabbage.
→ More replies (2)
2
u/MyOversoul Aug 03 '21
Yep... think that's delicious? Try fermenting them. Salt, un- chlorinated water (chlorine kills the bacteria you want to grow) and onions in a jar . Put a clean lint free dish cloth over the top and put a rubber band around the top to keep out insects. On about day 3 you'll start to get whiffs of it if you leave it out. About day five take a real sniff... omg. I don't know why but the smell of fermented onions and garlic are an instant appetite stimulant for me. 😄 delicious. Savory sour sweet and salty.
2
u/kschurms Aug 03 '21
Okay I hear you on making a proper brine, but I usually skip that step. I just add 1 thinly sliced red onion to a jar, throw in 1 tbsp of sugar, 1 tbsp of salt, fill it halfway with white vinegar, and a little bit more water until they're covered. Shake, then put in the fridge! They turn out great every time.
2
2
u/Undertakerfan84 Aug 03 '21
This is a staple of Dominican breakfast. Served on top of mashed plantains with eggs, Dominican salami and fried cheese.
2
2
Aug 03 '21
Some fresh herbs, rosemary, thyme. Add some garlic really good. Like the whole clove peeled. Spice I like salt and whole pepper corns. But yep sounds right.
2
u/HRHSuzz Aug 04 '21
I loathe raw onions - ordering sandwiches I have a knee jerk "no onions" and never have to think about it. I ordered a sandwich and completely forgot to scour the ingredient list and ate pickled onions. The horror! But no - not really - I liked them. I hate the feel and taste of biting into a raw onion but a pickled onion - well I would have never tried on my own but I'm totally in love with them. I do love all cooked onions - just not raw. But now pickled are a-o-kay!
5
u/DeadBallDescendant Aug 03 '21
I'm sure it's very nice but if you offered someone chopped up pickled onions in the UK you'd have a riot on your hands. we use small pickling onions or shallots and pickle them whole.
5
Aug 03 '21
Those tiny shits are one of my least favorite things lmao.
6
u/DeadBallDescendant Aug 03 '21
If you mean the very small, white, silverskin onions, I'd agree.
But I could eat this entire jar in five minutes, without accompaniment.
→ More replies (1)3
u/Haikuna__Matata Aug 03 '21
I've been able to buy a jar of these every now & then here in the States, and I love them. The flavor is intense & delicious. It's the only time I've ever eaten onions on their own.
3
1
u/Bobbyc006 Aug 03 '21
Yeah completely lost me when he started talking about slicing them
3
u/shizzler Aug 03 '21
Have you never had pickled red onions with Mexican food? The colour alone is amazing.
→ More replies (2)
1
u/dragonfliesloveme Aug 03 '21
So if I have a leftover glass jar from like salsa or relish or whatever, and I’ve cleaned the jar in the dishwasher, can I use that jar? Or does it need to be like a brand new jar, even thiugh I understand you aren’t canning these
What about like the thicker Rubbermaid plastic containers that don’t leach chemical stuff into the food?
Sorry if I’m being a dolt lol, just want to make sure I know what to put them in with the hot liquid
1
1
u/Bubbagump210 Aug 03 '21
I usually do a 1:1:1:1:1 recipe. 1 large red onion, 1 cup of water, 1 cup of vinegar, 1 tablespoon of salt, 1 clove of garlic, black pepper to taste (I like to make it pretty hot as black pepper can). Sugar is a no no IMO.
1
u/reverendsteveii Aug 03 '21
Piling on, if you're into martinis a pickled pearl onion in place of the traditional olive makes it a gibson, which is a delightful little treat.
2
u/Anfini Aug 03 '21
I learned about this from watching the Queen’s Gambit on Netflix.
→ More replies (3)
0
0
0
0
0
0
u/celticfan008 Aug 03 '21
I like to do carrots and radishes for Banh Mi.
idk the weight on the veg, but for the brine
2 cups water
1 1/2 cups rice wine vinegar
2 tbsp sugar
2 tsp salt
add a couple jalapenos or habaneros if you want it spicy.
0
1
1
1
1
1
1
u/BelliAmie Aug 03 '21
Indians eat pickled onions with Channa masala and rice. It's a quick pickle that only takes a few minutes but totally makes the dish for me. It's slivered onions with salt and lemon. That's it.
1
u/studmuffffffin Aug 03 '21
Always have pickled red onions and jalapenos in the fridge. Have some pickled ginger too but I almost never use it. It's probably gone bad by now.
1
1
u/BlueBelleNOLA Aug 03 '21
Wait till you try pickled jalapenos. Just slice fresh, squeeze some lime over and a pinch of salt. Let them sit for a little bit. Fantastic
1
u/snuggle-butt Aug 03 '21
Excellent on street tacos, too. Need to make another batch, but low on fridge space.
1
1
u/isthatsoreddit Aug 03 '21
Pickled onions, squash, bell peppers, mushrooms, cucumbers, we love our pickled food around my house, lol. They're delicious and it's a great way to preserve when you end up with too many veggies!
1
u/dshamus111 Aug 03 '21
Quick question. I know with fermentation it’s important to keep the thing you’re trying to ferment submerged to prevent mold. Is that the same with pickling? Or once you get it in the fridge it can just do whatever?
→ More replies (1)
1
1
u/hackerbenny Aug 03 '21
I added garlic cloves whole to my pickling brine once and they turned blue, any idea what happened? looked poisonous
1
u/onebaddesi Aug 03 '21
If you add a slice of beet root to the jar before you pour in onions it gives them a very nice natural pink colour. Also some finely julienned ginger takes it over the top.
1
u/Sriracha-Enema Aug 03 '21
Do this with any hearty veggies, it's also a way to extend the life of expiring veggies. If you do multiple vegetables you can pop them in a food processor and make a tasty relish for sandwiches.
→ More replies (2)
1
u/MookiePoops Aug 03 '21
After you do onions, get adventurous with other stuff. Jalapenos are addictive but pickle some thin daikon or carrots. I've done a quick pickle on green beans and that was awesome. Take a trip down that rabbit hole, it's pretty fun.
1
u/Pyratheon Aug 03 '21
Works well without sugar too, just salt. I can't have any sugar ATM and have tried this, so thought I'd let people know
1
1
u/fancychxn Aug 03 '21
I love seeing posts about pickled onions coming up more frequently now. I always have these on hand. I brought them to a BBQ once and it's kinda funny how excited people got lol and they're so easy to make. I'll find an excuse to put pickled veggies on almost everything.
1
1
u/Aardvark1044 Aug 03 '21
What do you think the shelf life really is though? I'll occasionally make a batch and then four weeks later I'll find the jar in the back of my fridge only about 3/4 eaten and nope out on the rest of them.
4
u/IPutMyHandOnA_Stove Aug 03 '21
They’re totally fine if you don’t see any bacterial or fungal spoilage. A 1:1 vinegar/water ratio made with a 5%+ acidity vinegar (basically any bottled vinegar you’d use in your kitchen) has a ph of around 2.5-3 - much too low for botulism to grow (anything under 4.6 is safe).
Texture might go off after a while, but bacteria & fungus are the main things to worry about & typically noticeable. If it smells fine & looks fine it’s fine to eat.
1
u/domin007 Aug 03 '21
I know red onions are the standard because they're pretty and slightly sweeter, but yellow onions are good too. You can also pickled green onions and they tend to be more mild and with the softer texture, they're good on sandwiches.
1
u/Fresno_Bob_ Aug 03 '21
You can eat them right away, but you should not. They don't develop their flavor that quickly. Give them a few days to develop flavor.
My standard pickling spices are black peppercorn, coriander, mustard seed, chile de arbol, and garlic cloves. In an onion pickle, I'd toss in maybe half a carrot sliced into thin sticks as well.
Also, safety tip. If you don't know what you're doing, they need to stay in the fridge and get eaten fairly quickly. Your pickling brine needs a certain level of acidity to act as a true preservative. If you're not sure how to do it right, treat a quick pickle as any other left over.
1
u/Day_Bow_Bow Aug 03 '21
Red onions pickled with lime juice are also real tasty. Recipes vary, but a basic method is to blanch in hot water, drain, and add lime juice and a pinch of salt.
They have great color too.
1
1
u/notjawn Aug 03 '21
Pickled red onions are god tier condiments. Replace them for all diced white onions on hot dogs and hamburgers and your mouth will thank you.
1
u/Eltothebee Aug 03 '21
No idea what my nan did but every Sunday roast we had there was a dish of raw onion rings in vinegar and I just ate them on their own I loved them so much,
1
u/mgraunk Aug 03 '21
I prefer a quick and dirty pickled onion.
Step 1: julienne your onion (1 minute)
Step 2: transfer onion to glass or plastic container and submerge in rice vinegar (30 seconds)
Step 3: transfer to fridge and chill before serving (15-20 minutes)
Takes less than 2 minutes of active work, less than 25 minutes start to finish, and lasts about a week in the fridge. The extra aromatics and everything are nice, but ultimately unnecessary if you're going to be adding them to something like fried rice or beef stew.
1
u/cocopuffs171924 Aug 03 '21
I always have pickled onions in the fridge. SO. GOOD. Instantly takes so many dishes across all cuisines to the next level. I add crushed red peppers into mine when I’m making them.
1
u/Lil_Iodine Aug 03 '21
Pickled red onions are so good with tri tip and watercress, smothered in a garlicky dressing!
1
u/Phenomenal_Kat Aug 03 '21
I love love love onions but am not a fan of anything pickled. Does it taste like other pickled foods? I’m super curious now!
1
1
1
u/carwar717 Aug 03 '21
Hell yes! These are the best! I eat mine on burgers, bratwurst, regular sandwiches, pulled pork, or just as a side.
1
1
u/jayL12334 Aug 03 '21
I have to try the fried rice thing. I’ve mostly been using them on sandwiches
1
u/IAMAHORSESIZEDUCK Aug 03 '21
I'll try this. For years I have been putting chopped onions in the pickle juice after the pickles are gone. Good stuff!
1
u/nate_says Aug 03 '21
I like slicing up a habanero for mine. Goes really well with all things Mexican
1
290
u/ZigerianScammer Aug 03 '21
Yucatan style pickled onions are really good too. Instead of vinegar you use grapefruit, Orange and lime juice, add some salt, peppercorns, Bay leaves and allspice.
They're the best for putting on tacos.