Today, I want to introduce you to a unique recipe for pickled onions called « Five Seconds. » What makes this recipe stand out is that it doesn’t require vinegar or lengthy heat treatment.
This versatile recipe complements salads, meat, and fish dishes, and serves as a delightful addition to sandwiches. I personally prefer using red onions for their vibrant flavor and sweetness.
The preparation is simple yet impressive, and you can pickle both regular white and red onions, whether chopped or whole small onions known as « pearl » onions. While pearl onions take a bit longer to pickle, the results are well worth the effort.
Let’s dive into the recipe for pickling onions without vinegar:
Prepare the Onions: Cut the onion into half rings or rings, depending on your desired fineness. Many people use a wet knife to avoid tears when cutting onions.
Prepare the Marinade: In a bowl, mix neutral vegetable oil, sugar, and salt. Add freshly squeezed lemon juice. Avoid using citric acid as it may alter the taste. For added flavor, consider incorporating bay leaves, ground coriander, black pepper, and/or allspice.
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