Recipe

Pickled Red Onions

by Tim Chin

At the last restaurant I worked in, pickled red onions were the bread and butter of our kitchen. Don’t know how to garnish this shrimp dish? Throw some pickled reds on it. Need a little zing on your burger? Pickled reds. Want to spice up your life? Pickled reds. Most of my line cook buddies agree: Pickled red onions are basically the chicken noodle soup of garnishes—very good for the soul. I’ve had these onions on everything (yes, even pancakes—I know I’m weird). I think part of it is that these guys hit those sweet, sour, and salty checkboxes so well. They’re like vibrant pink onion candy, and they’re great. So get to making some, and impress your friends with your much-improved sexy garnish game.

Yield
2⅔ cups (390 grams)
SFS_Pickled_Red_Onions-0279.jpg
Ingredients
250 g red wine vinegar
250 g water
200 g sugar
12 g salt
400 g red onion, halved and sliced thin through root end
1 cup red wine vinegar
1 cup water
1 cup (7 ounces) sugar
2 teaspoons salt
red onions, halved and sliced thin through root end
Essential Equipment
Instructions
    • 250 g red wine vinegar
    • 250 g water
    • 200 g sugar
    • 12 g salt
    Whisk vinegar, water, sugar, and salt together in medium saucepan and bring to boil over high heat. Cook, whisking frequently, until sugar and salt dissolve, 2 to 3 minutes. 
    • 400 g red onion, halved and sliced thin through root end
    Meanwhile, transfer onions to large jar or bowl. Pour hot pickling liquid over onions and let cool for 20 minutes. Cover and refrigerate until onions turn pink and are seasoned throughout, at least 8 hours. Strain onions and serve. (Onions can be refrigerated in pickling liquid for up to 2 weeks.) 
Instructions
    • 1 cup red wine vinegar
    • 1 cup water
    • 1 cup (7 ounces) sugar
    • 2 teaspoons salt
    Whisk vinegar, water, sugar, and salt together in medium saucepan and bring to boil over high heat. Cook, whisking frequently, until sugar and salt dissolve, 2 to 3 minutes. 
    • 2 red onions, halved and sliced thin through root end
    Meanwhile, transfer onions to large jar or bowl. Pour hot pickling liquid over onions and let cool for 20 minutes. Cover and refrigerate until onions turn pink and are seasoned throughout, at least 8 hours. Strain onions and serve. (Onions can be refrigerated in pickling liquid for up to 2 weeks.) 
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