Pickled onions: a culinary chameleon, transforming from humble bulb to vibrant, tangy condiment. Their crisp texture and sharp, acidic bite elevate countless dishes, adding a welcome counterpoint to rich meats, creamy cheeses, and hearty salads. Whether you're a seasoned pickler or a complete beginner, the magic of pickled onions lies in their simplicity and surprising versatility. Their intense flavor develops quickly, making them a perfect last-minute addition or a make-ahead marvel for your next gathering. From classic burger toppings to sophisticated charcuterie boards, their uses are as limitless as your imagination.
This quick and easy recipe delivers perfectly crunchy pickled onions in just one hour. Ready to learn how to create this flavor explosion? Let's dive into the step-by-step process to achieve perfectly pickled perfection.
Tools Needed
Ingredients
- New Onions: 1 large (350g) or 2 small
- Soy Sauce
- Water
- Mirin
- Vinegar
- Honey
- Salt
- Olive Oil
Step-by-Step Instructions
Step 1. Prepare the Onions
- Cut the onion in half, then slice along the fibers to your desired thickness (about the thickness of a coin). Remove the core.
Step 2. Dry and De-Spice the Onions
- Place the sliced onions on a tray and spread them out to air for about an hour, occasionally mixing them. This removes excess spiciness.
Step 3. Make the Pickling Liquid
- In a pot, combine soy sauce, mirin, water, vinegar, salt, and honey. Bring to a boil over medium heat, then simmer for 15 seconds to evaporate the alcohol.
Step 4. Pickle and Marinate
- Place the onions in a heat-resistant ziploc bag. Pour the warm sauce over the onions, add olive oil, and seal the bag, removing as much air as possible.
- Marinate the onions in the bag for at least an hour. Flip the bag halfway through to ensure even marinating.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- For regular onions, which tend to be stickier, consider microwaving them for 30 seconds or soaking them in water for 10 minutes after slicing to remove stickiness.
- Sugar can be substituted for honey if preferred. Use 1-2 tablespoons, adjusting to taste.
- Sesame oil can be used instead of olive oil for a different flavor profile.
- Add rye pepper for a spicier pickle.
Nutrition
- N/A
FAQs
1. How long do homemade pickled onions last?
Stored properly in the refrigerator, your pickled onions should last for 2-3 weeks. Make sure they're fully submerged in the pickling liquid.
2. Can I use different types of onions?
Yes! Red onions are classic, but white or yellow onions work well too. The flavor will vary slightly depending on the onion type.
With minimal effort and readily available ingredients, you've now mastered the art of creating perfectly crunchy, flavorful pickled onions in under an hour. Enjoy these versatile gems as a topping, a side, or a vibrant addition to your favorite dishes. Happy pickling!