Pickled purple onions: the vibrant, tangy burst of flavor that elevates any dish from humble burgers to gourmet salads. These aren't your grandma's pickled onions; we're talking about a quick and easy recipe that yields intensely flavorful, beautifully colored onions with a satisfyingly crisp texture. Forget soggy, vinegary disappointments – this method delivers perfectly balanced sweet and sour pickled onions every time. The deep purple color adds a stunning visual appeal to your culinary creations, transforming a simple side into a work of art.
Beyond their aesthetic charm, these pickled onions are incredibly versatile. They offer a delightful contrast of sweet and sour notes, cutting through richness and adding a refreshing zing to your meals. Ready to transform ordinary dishes into extraordinary culinary experiences? Let's dive into the step-by-step process and create these delectable pickled purple onions together.
Tools Needed
- Bowl
- Jar (glass or plastic)
- Blender
- Pot
- Colander
Ingredients
- Purple onions: 1 kg
- Salt (coarse or fine): 4 tbsp + 2 tbsp
- Star fruit: 1-2 kg
- Vinegar (rice or cultured): 600 ml
- Sugar: 400 g
- Green chili
- Red chili
- Garlic
Step-by-Step Instructions
Step 1. Prepare the Onions
- Soak 1kg purple onions with 2 tbsp salt and enough water to cover for at least 5-10 hours, or overnight. This removes pungency and softens the outer layer.
- Knead the soaked onions to further soften the outer layer before rinsing.
- Peel and trim the onions. Cut them into desired size, but don't cut too deeply into the onion.
- Rinse the onions again with slightly warm salted water (2 liters of water with 1 tbsp salt).
Step 2. Create the Brine & Initial Soak
- wash, remove veins, and puree 1-2kg (or more). Squeeze out the juice.
- Layer the onions in a container, sprinkling 4 tbsp salt between layers.
- Pour star fruit juice over the onions. Soak overnight (8-10 hours).
Step 3. Make & Combine the Pickling Liquid
- Combine 600 ml vinegar, 400g sugar, and 15g salt. Simmer until sugar and salt dissolve. Let it cool completely.
- Rinse the soaked onions with warm salted water, or a mixture of vinegar and water (to preserve color).
- Drain the onions well and let them air dry near a fan for about an hour.
Step 4. Pickle & Store
- Add the drained onions, chili, and garlic (optional) to a clean, dry jar.
- Pour the cooled vinegar mixture over the onions, ensuring they are fully submerged. Use a weight (plastic bag with water or a plate) to keep the onions submerged.
- Store at room temperature in a cool place, away from direct sunlight. Smaller onions will be ready in 3 days, larger ones will take 5-7 days.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using star fruit juice helps the onions retain a beautiful pink-red color and reduces pungency.
- Choose onions of a uniform size for even pickling.
Nutrition
- N/A
FAQs
1. How long do sweet and sour pickled purple onions last?
Properly stored in an airtight container in the refrigerator, they'll last for 2-3 weeks. The vibrant color might fade slightly over time, but the flavor will remain delicious.
2. Can I use different types of onions?
While red onions work well, purple onions offer the best color and mild flavor for this recipe. Other varieties may result in a different taste and color.
3. What can I use these pickled onions for?
They're fantastic on burgers, tacos, salads, sandwiches, charcuterie boards – basically anything that could benefit from a sweet and sour, crunchy element!
So there you have it – a simple yet incredibly rewarding recipe for sweet and sour pickled purple onions. These vibrant, crunchy pickles are sure to become a staple in your kitchen, adding a burst of flavor and color to countless dishes. Enjoy the delicious results of your culinary efforts!