Fresh Pickled Onion Rings
This method of preparing onions is traditional with my family. My family has an heirloom variety of "walking onion" that is very sharp, this prep method takes the edge off. I use these onions anytime I happen to get a batch that's sharper-flavored than I want it to be. By the way, did you know that the flatter an onion is, the sweeter it will tend to be?
This method of preparing onions is traditional with my family. My family has an heirloom variety of "walking onion" that is very sharp, this prep method takes the edge off. I use these onions anytime I happen to get a batch that's sharper-flavored than I want it to be. By the way, did you know that the flatter an onion is, the sweeter it will tend to be?
- Carbohydrate 6.26397416666667 g
- Cholesterol 0 mg
- Fat 0.05 g
- Fiber 0.850000023841858 g
- Protein 0.55 g
- Saturated Fat 0.021 g
- Serving Size 1 1 Serving (131g)
- Sodium 3.58933333333333 mg
- Sugar 5.41397414282481 g
- Trans Fat 0.014 g
- Calories 40 calories
Step-by-step
- Peel the onions and slice into very thin rings.
- Cover with cold water and soak for 30 minutes.
- Drain
- Stir the sugar and vinegar together until the sugar is dissolved.
- Pour over the drained onions.
- Cover tightly and refrigerate for a few hours, stirring once or twice and pushing the onions under the vinegar.
- Use in salads, or in any dish that uses raw onions.
- Prep time doesn't include soaking or marinating time.
Can cider vinegar replace white wine vinegar when preserving raw alliums? Swapping vinegars alters the final flavor profile significantly, as white wine vinegar delivers a clean, sharp bite while apple cider vinegar introduces a fruity warmth and a darker hue. Distilled white vinegar works if a neutral, bracing acidity is desired, though rice vinegar requires a slight adjustment upwards in quantity due to lower acetic acid percentages. Soaking sliced onions in cold water for thirty minutes before acid contact draws out excess sulfur compounds responsible for eye irritation and harsh pungency. Dissolving one tablespoon of granulated sugar into one cup of vinegar creates a balanced brine that softens the aggressive edge of raw vegetables without masking their inherent aromatic structure. Pushing the submerged rings down into the liquid ensures uniform acid penetration during the mandatory refrigeration window, which lasts at least two hours before serving. Slicing the vegetables into uniformly thin rings maximizes surface area exposure to the brine, yielding pliable yet crisp results suitable for layering onto sandwiches or folding into grain salads.
