Pickled Onions

[DaveFaris]

OK. Here's a recipe I've been noodling around with for pickled onions... it's pretty much the same recipe that you'd use for bread & butter pickles, but without the cucumbers and other stuff ... just onions. I've found that frozen pearl onions work just fine for this recipe, so you can make them pretty much any time of the year. You can use fresh pearl onions, but they require peeling, and the ones I find in the produce aisle tend to be a little too large for my liking, since the syrup doesn't seem to permeate them as well.

When I make them, I put them in jars, and can them up. They make pretty good gifts, too, since the syrup ends up a yummy looking golden color. A friend told me they're excellent snack food, but I serve them just like I'd serve a relish or a chutney.

• 1/4 c. salt
  
  
• 2 c light brown sugar
  
  
• 1/2 t tumeric *
  
  
• 1/4 t cloves *
  
  
• 1 T mustard seed *
  
  
• 1 t celery seed *
  
  
• 1 or 2 hot chili peppers (optional)
  
  
• 2 c white vinegar
  
  
• 2 lbs. fresh pearl onions, peeled, or 4 packages frozen
  
  

Combine everything in a pot except the onions and slowly bring to a boil. Simmer for 5 minutes. Strain out the spices, and return the syrup to the pot. (You can leave the spices in for more zing as they age, but I strain them out because they make eating kind of clumsy later on.) Add in the onions, and return the mixture back to just below the boiling point.

Spoon into sterilized mason jars, and add a clove or two (and a hot pepper or two, if you want), and leave a 1/4" headspace... process the jars in boiling water for 15 minutes if you want them to keep more than a week or two. If you decide to serve them up fresh, best to let them steep, covered, in the liquid for at least day or so in the fridge (I'm guessing).

* note: you can replace all of these items with a prepared pickling spice mixture if you want. Penzey's makes a really good one that I've used with good success.

Also, if you want to use fresh pearl onions, just trim off the root end, and cut a shallow x where the root was, and dunk them in boiling water for a a minute or two -- the papery skins will slip right off. I've also tried making this recipe with cider vinegar, but it added an off flavor that I didn't care for.

Edited December 4, 2002 by DaveFaris (log)

[Suzanne F]

But how do they work in a Gibson? If they do well, I'll consider being your slave.

[awbrig]

similar to trotters pickled onions except he uses rice wine vinegar, ginger and uses red onions...

for a pickled onion recipe idea you could do CT's Grilled Pork Chops with Pickled Red onions and Fig Balsamic Sauce

I think Ill make that tomorrow actually! Great Dish!

Edited December 4, 2002 by awbrig (log)

[Jinmyo]

awbrig, I knew you were Trotter posting under another name from the get go. This seals it.

Charlie, great books, great stuff, best of intentions. Love your show. Would you do a Q&A for us?

[awbrig]

Damn, you figured me out! I was trying to be very subtle too!

[Jinmyo]

Exactly.

awbrig:

Trotter:

Supposedly the picture that was to prove that CT and awbrig were two different people:

You've got a bit of a way to go with your Photoshop skills there, CT. A bit grainy.

[awbrig]

[insert X - Files theme]

[awbrig]

Guilty as charged!

[MokaPot]

Hi Guys - I want to make a quick pickled onion, small batch. (Round onion, not green onions.) Prefer not too much sweetness. I want to use these pickled onions as a garnish for salads and would prefer a chopped / small sliced texture. (Rather than large wedges or whole onions.) I do like chili peppers and hot & spicy flavors.

 

If anyone has any recipe(s) / ideas for a quick and simple pickled onion, I would appreciate hearing about it. Thanks!

[heidih]

19 minutes ago, MokaPot said:

Hi Guys - I want to make a quick pickled onion, small batch. (Round onion, not green onions.) Prefer not too much sweetness. I want to use these pickled onions as a garnish for salads and would prefer a chopped / small sliced texture. (Rather than large wedges or whole onions.) I do like chili peppers and hot & spicy flavors.

 

If anyone has any recipe(s) / ideas for a quick and simple pickled onion, I would appreciate hearing about it. Thanks!

I prefer a quick pickle red onion sliced relatively thin, rings separated and in half. Just salt and an acid. *I leave the additional favors to the dish itself. More flexible.  Like this as a framework. Various mild acids work.  https://www.rickbayless.com/recipe/pickled-red-onions/

Edited July 23, 2021 by heidih (log)

[MokaPot]

Thank you, @heidih. That's a nice, simple recipe.

 

I'm thinking about salting the onions in a colander, beforehand, to remove some of the excess moisture. I really want this to be flavorful and crunchy.

[heidih]

5 minutes ago, MokaPot said:

Thank you, @heidih. That's a nice, simple recipe.

 

I'm thinking about salting the onions in a colander, beforehand, to remove some of the excess moisture. I really want this to be flavorful and crunchy.

I thought with onions the pre salt was to remove intensity. The pre-salt may also soften them but I could be talking out of my a$$ since I never do it  If they are crisp kids and you use then within a week I think you'll be happy. All about balance as so many things in life are.

[FauxPas]

2 hours ago, MokaPot said:

I want to make a quick pickled onion, small batch. (Round onion, not green onions.) Prefer not too much sweetness. I want to use these pickled onions as a garnish for salads and would prefer a chopped / small sliced texture. (Rather than large wedges or whole onions.) I do like chili peppers and hot & spicy flavors.

 

I made this recipe once for my husband, who likes cocktail onions in his vodka martinis. I used some as a side dish also. I liked them, but I can't remember if I adjusted the sugar amount. I used white vinegar and did add a hot pepper. 

 

I made a half batch or less, didn't bother with the water-bath canning and just stored them in the fridge.

 

I don't know if you want to futz around with pearl onions, though, they can be a pain. Not sure if you would want to use this for sliced onions? 

 

https://www.bernardin.ca/recipes/en/pickled-onions.htm?Lang=EN-US

[blue_dolphin]

The recipe for pickled red onions from the Zuni Café Cookbook may be sweeter than you have in mind but they are delightfully crunchy and delicious.  The recipe is a bit fussy but the results are worth the effort.  You can find the recipe online here. 

 

Two other recipes I like are from Josef Centeno.   This recipe with a mix of herbs is very close to the one in his first book, Bäco.  In the book, he includes one dried rosebud. 

In his other book, Amá, he has a more Mexican-style recipe that uses dried arbol chiles and dried Mexican oregano as the only herb.  Absolutely wonderful made with Rancho Gordo's Oregano Indio as the book suggests but also good with regular Mexican oregano.  I couldn't find that one online but I can give you the ingredients and paraphrase the recipe if you are interested. 

 

[MokaPot]

Thank you, @FauxPas. Both of the recipes that you and @heidih posted call for blanching the onions. I think I will blanch the onions (rather than salt them in a collander). Agree that pearl onions can be a pain. I would sub in sliced onions.

[MokaPot]

Thank you, @blue_dolphin, I love Mexican food. If it's not too much trouble for you to list ingredients & paraphrase the recipe, please do that when you have a moment.

[blue_dolphin]

1 minute ago, MokaPot said:

Thank you, @blue_dolphin, I love Mexican food. If it's not too much trouble for you to list ingredients & paraphrase the recipe, please do that when you have a moment.

 

Here you go...

Pickled Oregano Onions, yield ~ 4 cups

2 medium onions

2-3 dried arbol chiles, stemmed and seeded (or more, if you like)

1.5 cups white vinegar

1.5 cups water

2 t fine sea salt

2 t sugar

1.5 T dried Mexican Oregano, preferably Oregano Indio

Slice the onions into 1/4 inch thick slices and place in a non-reactive container.  

Toast the chiles in a dry pan until fragrant

Heat the vinegar, water, salt and sugar to boiling.  Add the oregano & chiles and pour over the onions. They should be completely covered.  Allow to cool, then store in the fridge.

Wait a couple of hours before using.  

 

Amá is a great book that shows off the best of Tex-Mex cooking.  The chorizo recipe is fabulous.  I highly recommend the book.   

[JohnT]

From my chef school and catering days:

 

Quick Pickled Onions For Salad Topping

Take medium sized onions, peel and cut in half. Thinly slice into half moons.

Put into a bowl and just cover with apple cider vinegar then stir-in and dissolve a tablespoon of sugar (the sugar is to take any “bite” from the vinegar, not to sweeten the mixture). Once the sugar has dissolved, remove the onions and sprinkle over the salad.

 

It’s all quick and easy and tastes good, maintaining the crispness of the onion. I sometimes use this also for sprinkling on a pizza before it goes into the oven!

 

I have never tried to preserve any remaining onion (there is seldom any remaining), but presume it will store for a time in the refrigerator.

[Kim Shook]

On 7/24/2021 at 10:11 AM, JohnT said:

From my chef school and catering days:

 

Quick Pickled Onions For Salad Topping

Take medium sized onions, peel and cut in half. Thinly slice into half moons.

Put into a bowl and just cover with apple cider vinegar then stir-in and dissolve a tablespoon of sugar (the sugar is to take any “bite” from the vinegar, not to sweeten the mixture). Once the sugar has dissolved, remove the onions and sprinkle over the salad.

 

It’s all quick and easy and tastes good, maintaining the crispness of the onion. I sometimes use this also for sprinkling on a pizza before it goes into the oven!

 

I have never tried to preserve any remaining onion (there is seldom any remaining), but presume it will store for a time in the refrigerator.

I don't know anything about pickled onions.  I came to this thread because I saw your name and wanted to say how glad I am to see you here!!!  You've been missed, I know.  

[lindag]

Dredged up another rather old thread here.

I was surprised to find pickled onions at my grocer's.

These are very good, though a bit on the sweet side.

Also, Neapolitan pickled onions are the best for a Gibson.

 

[lindag]

On 7/23/2021 at 7:42 PM, blue_dolphin said:

 

Here you go...

Pickled Oregano Onions, yield ~ 4 cups

2 medium onions

2-3 dried arbol chiles, stemmed and seeded (or more, if you like)

1.5 cups white vinegar

1.5 cups water

2 t fine sea salt

2 t sugar

1.5 T dried Mexican Oregano, preferably Oregano Indio

Slice the onions into 1/4 inch thick slices and place in a non-reactive container.  

Toast the chiles in a dry pan until fragrant

Heat the vinegar, water, salt and sugar to boiling.  Add the oregano & chiles and pour over the onions. They should be completely covered.  Allow to cool, then store in the fridge.

Wait a couple of hours before using.  

 

Amá is a great book that shows off the best of Tex-Mex cooking.  The chorizo recipe is fabulous.  I highly recommend the book.   

I've gotta try this recipe!!!

[heidih]

1 hour ago, lindag said:

I was surprised to find pickled onions at my grocer's.

These are very good, though a bit on the sweet side.

 

 

My thought was why pickle a procey sweet onion?  @blue_dolphin's recipe is similar to mine. Go for it.

[blue_dolphin]

On 7/23/2021 at 6:42 PM, blue_dolphin said:

 

Here you go...

Pickled Oregano Onions, yield ~ 4 cups

2 medium onions

2-3 dried arbol chiles, stemmed and seeded (or more, if you like)

1.5 cups white vinegar

1.5 cups water

2 t fine sea salt

2 t sugar

1.5 T dried Mexican Oregano, preferably Oregano Indio

Slice the onions into 1/4 inch thick slices and place in a non-reactive container.  

Toast the chiles in a dry pan until fragrant

Heat the vinegar, water, salt and sugar to boiling.  Add the oregano & chiles and pour over the onions. They should be completely covered.  Allow to cool, then store in the fridge.

Wait a couple of hours before using.  

 

Amá is a great book that shows off the best of Tex-Mex cooking.  The chorizo recipe is fabulous.  I highly recommend the book.   

 

I'm replying to myself because that recipe from Amá has been my go-to recipe for a while.  Today, I tried a new one from Joe Yonan's Cool Beans (scroll down at this link to find it online) where the brine is equal parts grapefruit juice, lime juice, orange juice and white vinegar.  I liked this a lot.  I added salt to the brine and might try adding some arbol chiles and Oregano Indio to merge it with the Amá recipe but the bright citrus flavors are quite nice on their own. 

That photo is after they've cooled down in the brine but before going into the fridge where I suspect the colors will diffuse into more of a monochrome look.