I’ve been meaning to make some pickled red onions after finding them amazing at Piada and Velvet Taco, and being told all I needed was red onions, red wine vinegar, sugar, salt, and a little bit of spice!
I got my red wine vinegar, and I got my red onion, but then the red onion disappeared on me, so I waited a month to remember my task and buy a red onion again. In the meantime, I picked up The Art of Fermentation by Katz, which interested me in actually fermenting them!
The ingredients are:
- Red Onion
- Thai Chili Powder
- Red Wine Vinegar
Hopefully, I sorted out actually getting the ratios right…. I kinda just eyeballed everything, I tried to have sugar for sweetness, red wine vinegar for taste, cinnamon and chili powder for spice & mold prevention, and salt, because you’ve gotta have salt!
To make it, I sliced the onion, put a bit of it in the jar, added a teensy bit of water, and started filling the jar up with slices. I added red wine vinegar to the jar. After that, I realized I had forgotten to make the brine be more than just water, so I added sugar, salt, and the Thai chili powder to a mixing bowl, and then added the onions and liquid, mixing and mashing and squashing the combination with my hands.
Once I was happy with it, I put the new mixture in the jar with a stick of cinnamon and an extra pinch of kosher salt to boot. I added more water to ensure the onions stay under the water, but I think I might need a better solution for ensuring they don’t get moldy sticking out the top of the water.
I’m a bit nervous about making sure that the onions go well, but I’m excited about it!
Here’s the finished product:
It’s being left out on the counter at room temperature with the lid on mostly for it to develop culture quickly!
Wish me luck!
We had impossible burgers with swiss cheese and hawaiian bread burger buns and the pickled red onions 😋
Nachos with onions and green chile tomatillo salsa from H-E-B was delicious 🤤