Quick Pickled Onions
In this easy recipe there is no initial brining. Fresh pearl onions are boiled and put directly into the marinating mixture. Boiling reduces the water content of the onions and speeds the fermentation process so they are ready to eat in only a month.
Yields: 1 lb (450 g)
Preparation time: 1 hour
- 1 lb (450 g) pearl onions, trimmed (see note*)
- ¾ cup (180 ml) rice vinegar
- ½ cup (100 g) sugar
- ½ cup (125 ml) water
- 1 ½ tablespoons kosher or coarse sea salt
- 1 dried red chili pepper, deseeded
CONTAINER: 1 quart (1 liter) airtight jar
AGING: 1 month in a cool, dry place
STORAGE: Keeps in a cool, dark place for 1 year
Put the pearl onions in plenty of water in a large bowl and wash off any dirt. Drain in a colander.
To make the marinating mixture, put all the other ingredients in a medium size saucepan. On medium heat bring to a boil. Remove from heat.
Fill a second large saucepan ¾ full with water. On medium heat bring to a boil. Add the onions and boil for 10 seconds. Place a colander in the sink and drain the onions.
Transfer the onions to the jar and pour in the marinating mixture made in step 2. Seal the jar and keep in a cool, dark place for 1 month. Store in a cool, dark place for up to a year. In warm weather transfer to the refrigerator.
*NOTE: How to prepare the onions: In an extra large bowl, soak the pearl onions, unpeeled, in plenty of water. Remove the pearl onions form the water and let them dry outside in a shady location, or indoors. Peel before using.
Reprinted with permission from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles by Machiko Tateno, Copyright © 2019. Published by Tuttle Publishing.
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