How To Make Pickled Onions

Differences between red, white, and pearl onions: Which should we choose?

The choice of the perfect onion for pickling will depend on the specific characteristics of each variety:

Red Onion

• Provides a naturally mild and sweet flavor that makes it perfect for pickling and garnishing dishes.
• Develops a crunchy texture that remains throughout the pickling process and long-term storage.
• Allows excellent absorption of vinegar and spice flavors while maintaining structural integrity.
• Offers a beautiful natural pink color that enhances any dish and attracts visual interest.

White Onion

• Delivers a robust and pronounced flavor during the pickling process and final preparation.
• Maintains a firm and consistent texture that lasts over time without becoming mushy.
• Shows moderate and balanced absorption of liquid flavors while retaining original characteristics.
• Develops a crystalline and bright appearance when pickling is complete and properly stored.

Pearl Onion

• Offers a balanced flavor between sweetness and acidity when pickled in various brines.
• Maintains a uniform crunchy texture throughout the process and serving time.
• Shows rapid absorption of pickling liquid flavors while keeping its delicate taste.
• Perfectly maintains its round and compact shape during extended storage periods.

Which one to choose for pickling?
Red onion is the most recommended option for pickling because:

• Has the perfect balance between mild flavor and absorption capacity for versatile uses.
• Provides unique visual appeal with its pink tones and aesthetic presentation.
• Guarantees an ideal and lasting crunchy texture through proper preparation methods.
• Represents the most traditional variety for pickles across different cuisines worldwide.

Different types of vinegar for pickling onions

The choice of vinegar will determine the final flavor and characteristics of your pickled onions:

Apple Cider Vinegar

• Provides a natural balance between sweetness and acidity that enhances the onion's flavor and overall taste profile.
• Contains probiotic properties that benefit the fermentation process and gut health benefits.
• Offers a fresh and fruity aroma to the pickle while maintaining traditional appeal.

Distilled White Vinegar

• Delivers a clean and crystalline flavor that maintains the onion's prominence throughout preservation.
• Provides a more pronounced and direct acidity to the pickle without overwhelming complexity.
• Maintains the liquid's visual clarity allowing color appreciation and aesthetic presentation.

White Wine Vinegar

• Contributes a refined and delicate flavor to the pickle with sophisticated undertones.
• Preserves the liquid's transparency enhancing colors and visual appeal.
• Adds an elegant and mild touch with wine-like complexity.

Rice Vinegar

• Delivers a delicate and subtle flavor perfect for Asian recipes and fusion dishes.
• Allows gradual fermentation that develops balanced flavors over extended periods.
• Maintains the crunchy texture for longer storage duration.

Champagne Vinegar

• Provides a sophisticated flavor ideal for gourmet presentations and special occasions.
• Develops a perfect balance between sweetness and acidity with luxurious notes.
• Preserves the natural texture and color of the onions with exceptional clarity.

The best choice is to use a combination of apple cider vinegar and distilled white vinegar in equal parts. This mixture provides the perfect balance between sweetness and acidity. The ideal proportion is one part vinegar to one part water. For best results, slightly heat the mixture before pouring it over the onions to help them better absorb the flavors.

Tips for cutting onions without crying

Eye irritation when cutting onions is caused by allinase, a substance that produces an irritating molecule called propanethial, which has a range of 50-90 cm. Here are the most effective methods to avoid it:

Prior Preparation

• Refrigerate the onion for 15-20 minutes before cutting to reduce irritating gases and ensure comfortable handling.
• Peel the onion and submerge it in cold water for 10 minutes before cutting to minimize tear-inducing compounds.
• Sterilize utensils and work surface for more efficient cutting and professional kitchen standards.

Cutting Technique

• Always use a sharp knife to make clean and precise cuts while maintaining blade control.
• Keep the root zone intact until the end of the cutting process to contain irritating compounds.
• Make quick and confident movements to minimize exposure time and maintain cutting efficiency.

Work Environment

• Work near an open window or with adequate ventilation to ensure proper air circulation.
• Place a small fan to direct gases away from your face and working area.
• Turn on the exhaust hood at maximum power during the process for optimal ventilation.

Personal Protection

• Wear special kitchen goggles while cutting to protect your eyes completely.
• Maintain a minimum distance of 30 centimeters between your face and the cutting board at all times.
• Avoid touching your eyes during and after the cutting process for maximum safety.

Water Method

• Periodically moisten the knife during the cutting process to reduce airborne compounds.
• Work on a slightly damp cutting board to minimize gas dispersion.
• Rinse the cut onion immediately to stop gas emission and prepare for cooking.

Cutting techniques for achieving perfect texture

To achieve an ideal texture in pickled onions, mastering the correct cutting techniques is essential:

Julienne Cut (Feather)

• Peel the onion and cut it in half vertically with precise knife control.
• Place one half on the board with the flat side down for maximum stability.
• Make thin cuts following the onion's natural lines while maintaining steady pressure.
• Maintain uniform thickness to ensure even pickling and professional presentation.

Using a Mandoline

• Use a mandoline for uniform and professional cuts with consistent results.
• Adjust the mandoline thickness to approximately 2-3 millimeters for optimal texture.
• Slide the onion with firm and steady movements maintaining constant pressure.
• Keep fingers away from the blade using the guard for safety precautions.

Fundamental Tips

• Always use a sharp knife for clean and precise cuts with minimal pressure.
• Maintain an appropriate distance between your face and the cutting board while working.
• Make cuts with firm and confident movements to ensure clean slices.
• Avoid pressing too hard on the onion to prevent damaging its structure and cells.

Ideal Thickness

• The cut should be thin enough to absorb the vinegar while maintaining shape.
• Avoid extremely thin cuts that might fall apart during pickling process.
• Maintain consistency in thickness for uniform pickling and attractive presentation.

Key Ingredients

To achieve the perfect balance between flavor and preservation in your pickled onions, these are the essential ingredients you'll need:

1. Red onions:  2 medium onions - Provide natural pink color and pickling base.
2. Distilled white vinegar:  1/2 cup - Provides necessary acidity for preservation.
3. Apple cider vinegar:  1/2 cup - Adds natural sweetness and mild flavor.
4. Water:  1 cup - Balances the acidity of the vinegars.
5. Kosher salt:  1 tablespoon - Enhances flavor and draws out moisture.
6. White sugar:  1 tablespoon - Balances acidity and maintains crunchiness.

How to make pickled onions from scratch

To achieve perfectly crunchy and flavorful pickled onions, it's essential to follow a meticulous process that combines proper salting and pickling techniques:

Step 1: Preparation and initial salting

• Peel and cut 2 red onions into thin, uniform slices using the julienne technique or use a vegetable chopper.
• Cover the sliced onions with table salt and let them rest for 12 hours.

Step 2: Post-salting cleaning

• Rinse the onions thoroughly with cold water to remove excess salt.
• Dry completely with paper towels, ensuring no moisture remains.

Step 3: Pickling liquid preparation

• Combine 1/2 cup distilled white vinegar and 1/2 cup apple cider vinegar.
• Add 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar, heat until boiling.

Step 4: Pickling process

• Place the dried onions in a clean, sterilized jar.
• Pour the hot vinegar mixture over the onions until completely covered.

Step 5: Controlled cooling

• Allow the onions to cool naturally at room temperature.
• Don't move the jar during the first hour to maintain texture.

Step 6: Storage

• Store the jar in a cool, dark place for 24 hours.
• Then refrigerate to maintain maximum crunchiness.

For best results, consume the onions within the first two weeks. The combination of the initial salting process and proper storage will ensure a lasting crunchy texture.

How to maintain crunchiness in onions

To achieve and maintain the perfect crunchy texture in pickled onions, it's essential to follow these key steps:

Salting Process

• Cover peeled onions with table salt and let them rest for 24 hours in refrigeration.
• Don't exceed 14 hours of salting to avoid compromising the crunchiness level and texture quality.
• Rinse well and dry completely with paper towels before pickling for best results.

Temperature Control

• Pour hot vinegar over the onions when they are completely dry for optimal absorption.
• Allow onions to cool to room temperature before sealing the jar naturally.
• Store in a cool, dark place to maintain texture and preserve crunchiness.

Preparation Technique

• Use pickling salt, as it doesn't contain anti-caking agents that can affect the brine quality.
• Ensure onions are completely submerged in the vinegar for uniform preservation.
• Maintain proper vinegar and water ratio to ensure preservation and flavor balance.

Storage

• Keep jars in a cool, dark place during the maturation process for optimal results.
• Refrigerate after opening to maintain the crunchy texture and freshness longer.
• Don't exceed three months of storage to ensure the best texture and quality.

Color variations: how to achieve different pink and purple tones

The characteristic color of pickled onions is due to a fascinating chemical process that we can control to achieve different shades:

Chemical Color Process

• Purple onions contain anthocyanins that react to the vinegar's pH and create vibrant colors.
• The acidic medium transforms the original purple color into pink tones through chemical reactions.
• Color intensity depends on maceration time and type of vinegar used for optimal results.

Tone Control

• For soft pink tones: use apple cider vinegar and reduce maceration time to 2-3 hours for delicate coloring.
• For intense pink tones: let the preparation rest for 24 complete hours at room temperature.
• For deep purple tones: use red wine vinegar as the pickling base for rich coloration.

Factors Influencing Color

• Initial boiling water breaks cell membranes, releasing natural pigment into the solution.
• Liquid temperature affects the speed of color change throughout the process.
• Light exposure can alter the final color intensity and overall appearance.

Tips for Perfect Color

• Use fresh purple onions with intense color for maximum visual impact.
• Keep onions completely submerged in the liquid throughout the process.
• Store in a dark place to preserve the color and maintain vibrancy.

Storage time and preservation methods

Success in preserving pickled onions depends on specific and measurable factors:

Storage times:

• Fresh pickles: maintain optimal quality for 2-3 weeks at 4°C (40°F) in proper containers.
• Sterilized pickles: last up to 12 months at 20-25°C (68-77°F) when unopened and properly sealed.
• After opening: preserve for 3-4 weeks at 4°C (40°F) under constant refrigeration and monitoring.

Storage conditions:

• Temperature: maintain between 2-4°C (35-40°F) once jar is opened for maximum freshness.
• Humidity: dry environment with relative humidity below 60% to prevent mold growth.
• Light: store in a dark place to prevent color degradation and maintain quality.

Quality indicators:

• Texture: onions must maintain their firmness and crunchiness throughout storage period.
• Color: pink tone should remain bright and uniform without any discoloration.
• Liquid: must remain crystalline and without turbidity for optimal preservation.

Safety practices:

• Sterilization: clean jars at 100°C (212°F) for 10 minutes before each use.
• Sealing: ensure airtight closure with new lid for maximum preservation.
• Handling: use clean and dry utensils to extract the product safely.

Frequently Asked Questions (FAQs)

Q: Why is it important to pickle red onions instead of using them raw?

A: The pickling process transforms red onions by softening their natural pungent flavor and developing a balance between acidity and sweetness, while improving their palatability and enhancing their organoleptic qualities for various dishes.

Q: How long should I pickle red onions?

A: The minimum recommended time for basic pickling is 30 minutes, although optimal flavor develops after 1-2 hours of resting, and can be left overnight in the refrigerator for best results.

Q: What type of vinegar is best for pickling onions?

A: The ideal combination is to use equal parts of distilled white vinegar and apple cider vinegar, as the former provides the necessary acidity while the latter adds sweet notes, ensuring a perfect balance.

Q: How can I maintain the bright pink color in my pickled onions?

A: The secret is to keep them completely submerged in the pickling liquid and store them in a cool, dark place, avoiding direct light exposure that can affect color intensity.