Pickled onions may be the most underrated, underutilized, yet surprisingly delicious condiment in existence. Sure, we love raw onions sliced paper-thin on sandwiches or battered and fried for the perfect dipping sauce. I love it grilled, layered over my favorite steak, or charred and stuffed into chicken kababs. And of course, onions are the beginning of almost every great recipe. But if you’ve never marinated this humble yet wonderful ingredient, you’re doing yourself (and your sandwich) a huge disservice. Pickled onions have a zesty, tangy, sweet flavor that enhances any dish. Add it to sandwiches, burgers, brats, and tacos. Mix it into salads, stir-fries, or layer it on top of your favorite snacks like avocado toast or deviled eggs. Its salty, bright acidity adds so much character and flavor to almost anything. And what’s really great about pickled onions is that they’re incredibly easy to make and always have in the fridge.
In the following video, the great Rick Bayless, famous chef and restaurateur, teaches you an easy way to pickle red onions. He starts by simply pouring boiling water over a bowl of sliced onions. He explains that this takes the “power” out of the onion and softens the texture. After soaking the onions in boiling water for about 30 minutes, drain them completely and pour freshly squeezed lime juice over them. Add a teaspoon of salt to this and press firmly so that the onions are completely submerged in the lime juice. The next step is simply to set the bowl aside for about 6 hours. Then the magic happens. Over time, the onions will acquire a beautiful pink color and will be perfectly pickled.
Easy Pickled Red Onions Recipe
It’s important to note that Chef Bayless recommends storing these pickled onions in the refrigerator because they are pickled in lime juice rather than vinegar. Sure, the vinegar method yields a more shelf-stable material, but he reminds me. So Much tastier.
material:
- 2 medium red onion, sliced about 1/4 inch thick
- 1 cup freshly squeezed lime juice
- 1 teaspoon salt
Method:
- Place the onions in a glass or stainless steel bowl.
- Cover the onions with very hot tap water. If your faucet is not too hot, heat the water to just before boiling and pour it over the onions.
- Let the onions rest for 20 minutes, then drain.
- Sprinkle with salt.
- Press the onions into the lime juice and place a plate over them to soak. Cover the bowl and chill in the refrigerator for 3 to 4 hours (preferably overnight).
- Store the onions in an airtight container and refrigerate.
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