Pickled Onions
4 servings
20 minutes
Pickled onions are a traditional addition to Russian appetizers and hot dishes, adding zest and depth of flavor. This recipe creates tender, aromatic onions with a slight tang that pairs well with meat dishes, salads, and sandwiches. Historically, pickled onions were a popular method of preserving freshness, especially in winter. Their taste balances between the spiciness of spices and the softness of olive oil, while oregano and bay leaves add sophistication to the aroma. Such onions not only decorate dishes but also enrich them by highlighting the natural flavors of the main ingredients. After two days in the fridge, they reveal their best texture and taste, remaining a classic of Russian cuisine.
1
Slice the onion very thinly using a mandoline (or knife). Mash it to release its juice.
- Onion: 2 heads
2
Layer the onions in a jar with spices, oregano, and bay leaves. Press each layer down and pour in a mixture of vinegar and olive oil.
- Onion: 2 heads
- Spices: to taste
- Dried oregano: 0.5 teaspoon
- Bay leaf: 2 pieces
- Wine vinegar: 2 tablespoons
- Olive oil: 150 ml
3
Leave the onion at room temperature for 1 hour with the lid open, then store it in the refrigerator for 2 days.
