Pickled onions
10 servings
20 minutes
Pickled onions are a vibrant addition to any dish, featuring a tangy, slightly sweet flavor with a hint of spiciness. This recipe hails from European vegetable preservation traditions where marinades were used to preserve foods and impart new flavor nuances. The onions absorb the aromas of garlic, chili peppers, and mustard seeds, creating a rich flavor palette. Thanks to vinegar and spices, the onions gain crunchiness and a balanced sweet-sour note. They pair wonderfully with meat dishes, fish, cheese or can be enjoyed as a standalone snack. This pickled onion not only enhances the taste of food but also adds an elegant appearance to the table setting. It’s a simple yet sophisticated way to transform familiar ingredients.
1
Cut the bottom and stem off medium-sized onions. Separate and peel the garlic cloves. Wash the pepper and cut it in half lengthwise, removing the seeds.
- Onion: 600 g
- Garlic: 1 head
- Red chili pepper: 1 piece
- Mustard seeds: 1 teaspoon
2
Scald the onions with boiling water and peel them.
- Onion: 600 g
3
Wash and dry the jar. Place hot pepper and mustard seeds at the bottom, then layer onions and garlic on top.
- Red chili pepper: 1 piece
- Mustard seeds: 1 teaspoon
- Onion: 600 g
- Garlic: 1 head
4
Pour water into a pot, add sugar, salt, and vinegar. Bring to a boil, remove from heat, and pour the hot marinade over the onions.
- Water: 500 ml
- Sugar: 1 tablespoon
- Salt: 1.5 tablespoon
- Vinegar 9%: 100 ml
5
Boil vegetable oil in a pot. Remove from heat and let it cool slightly. Pour into a container.
- Vegetable oil: 50 ml
6
Bring a wide pot filled with water to a boil, remove from heat, and submerge a jar in it for 25 minutes. Let it cool, then cover with a lid.