Pickled Red Onion

Wednesday 6 May 2009 | Posted by Kishi | Pickles

Red OnionI thought that pickled onions (white) were a solely English, to be devoured with fish and chips.
I was wide of the mark though it seems, the Swiss dole out with Raclette (Salted Cheese made with Cow’s milk).A friend told me she was surprised when she was in HKG where they are served it as an appetizer in Cantonese restaurants, and us Indians use the red ones and eat it repeatedly when we go to family restaurants where its one of the condiments.
I’m going to skip over all of that for a minute though and give you some insight on Pickling. It’s is an old way of safeguarding food, before we had refrigeration. In the Western world it’s all but redundant for matter-of-fact, but we are still using this antiquated method just because it tastes so good. Simple dishes like daal, curries or plain paratha (Indian layered bread) crusty bread and cheese sandwich or a burger get a kick with the addition of a pickled onion with mustard.
A good pickled onion ought to be concentrated, both in flavor and munch, if it doesn’t provide you some sturdy resistance to being bitten, tagged along by a gratifying crunching sound, then you might as well throw it away as far as I’m concerned.
Try this recipe you can use small whole ones or slice them and see if you get that agreeable reaction…


Red onions, sliced rings, 250-300 Gms
Red wine vinegar 2 cup
Water ¼ cup
Salt ½ Tsp.
Black pepper cracked ¼ tsp.

1. Combine vinegar, water, sugar, salt and pepper and bring to a boil. Remove from the heat and reserve warm.
2. Blanch the onions in boiling salted water for 20 seconds, drain and combine with the vinegar mixture.
3. Let cool and refrigerate.

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