Go to the Recipe: Fast and Easy Pickled Onion
I find it quite interesting. I know people that really hate raw onion in their salad. So this could be a nice alternative.
Are there any other uses for the leftover pickling liquid?
I guess you can pickle at most one more time because some juices from the onion transferred to the pickling liquid (osmosis) so that every time you got more concentration of sulfur content.
I've been vacuum-sealing mine to speed up the process. Maybe I don't need to bother using up a bag and just leave it in a bowl.
I cannot stand raw onions. Biting into even a tiny piece of raw onion will ruin an entire meal for me. But I LOVE pickled onions. I've always thought it was odd, but it works for me. It's worth a try for your guests that have similar aversions.
You could probably use the pickling liquid for a marinade that uses vinegar - it'd be extra seasoned.
This is a pretty cool way to pickle onions but it shouldn't be limited to onions alone. You can use this on a lot of stuff. I used the method last night on a medley of yellow squash and zucchini cut in thin slices via a mandolin and it turned out great. The only change I made was tarragon infused vinegar. Nice crisp veggies ceviche style. This is going to be fun to play with.
Can I do this overnight? Or is this there a time limit on how long I can make it ahead?
Chris Young's answer to the same question regarding the similar pickled apple slices recipe posted on the site forum 6 years ago:
"Pickled apples will keep for a very, very long time. The most important factor is the temperature of your refrigerator. Here are some acceptable storage times:
Below 41 °F / 5 °C no more than 3 days
At 36 °F / 2 °C 10 days
At 34 °F / 1 °C 30 days
Below -4 °F / -20 °C indefinite
And these are for foods that have fairly neutral pH levels. Foods in a sharp acidic pickle will last longer still."
I made these in a 32 oz Ball canning jar. Same recipe, but different spices as CS's "Pickled Apple Slices", so I made both at the same time, just adding the different spices to each jar. One large red onion sliced on a mandolin is enough for a 32 oz canning jar. I used Wegmans red wine vinegar (6%, but didn't adjust; they develop a lovely red color) and Ball canning salt. Rather than the 60 min quick pickling, I let them sit in the recommended brine/spices overnight in the fridge, and people loved them. In fact, these are super delicious! 2 weeks later when I finished them, they were still great.
Also pictured are spicy dill and carrot+wild ramp pickles made using CS's sous vide Crisp, Flavor-Packed Pickles on the Quick recipe
Made these again and they are everyone's favorite pickle! Stuff the jar tight with onions, since they will shrink during cooking.
Can this be done without salt? I'm sadly on a restricted diet.
AMAZING recipe!!
What's an appropriate substitute for caraway? I detest that flavor.
Any other spice that you enjoy the taste of!
What kind of vinegar is used in the photo? Sherry? Awfully brown for red wine vinegar.
With all of the precision in these recipes, why not give at least a range of the mass of the onion?
