Mastering the art of the perfect pink pickled onion
In short: Whether you need a quick pantry staple or have a day to spare, this video demonstrates two distinct methods for creating vibrant, tangy red onion pickles that serve as an essential condiment.
The video explores two experimental approaches to pickling red onions. The first is a fast method: slice the onion into thin wedges from tip to root, then blanch them in boiling water for 10 seconds. After draining, submerge them in a mixture of room-temperature vinegar, lime juice, salt, sugar, and optional spices. These are ready to eat as soon as they cool.
The second is a slow method, which requires no boiling. Simply cover the onion wedges about two-thirds of the way with the same vinegar and lime juice mixture. After stirring the onions in the fridge for a few hours, they become pickles in approximately one day. Both versions are best kept refrigerated for one to two weeks.
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Sources
- Summary by Intellect · source: Every way of making pink pickled onions, the greatest condiment
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