Image for illustration onlyQuick Pickled Red Onions
Hydration and resting give the dough time to develop the texture required for shaping and cooking. These wafer-thin onion slices undergo a precise quick-pickling process, maintaining their crisp texture while introducing a layer of piquant freshness and a brilliant pink hue that elegantly elevates gourmet meat sandwiches, Mexican tacos, indulgent burgers, or light Mediterranean salads.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1In a small bowl, whisk together 120 ml of apple cider vinegar, 15 ml of sugar, 8 grams of coarse salt and 240 ml of water until the sugar and salt dissolve.
- 2Put the sliced red onion into a jar with a tight lid and pour the vinegar mixture over it.
Nutrition
- Calories
- 51
- Protein
- 0.2g
- Carbs
- 13.6g
- Sugar
- 10.6g
Chef tips
For improved taste, make the pickled onions up to two weeks ahead and keep refrigerated.
Culinary reasoning
Hydration and resting give the dough time to develop the texture required for shaping and cooking. These wafer-thin onion slices undergo a precise quick-pickling process, maintaining their crisp texture while introducing a layer of piquant freshness and a brilliant pink hue that elegantly elevates gourmet meat sandwiches, Mexican tacos, indulgent burgers, or light Mediterranean salads.
