Onions, Quick Pickled (Red)

Because vinaigrette is mostly acid, it works perfectly as a quick brine for vegetables. This technique transforms raw red onions, taking the harsh bite out of them and replacing it with a tangy, sweet flavor and a vibrant pink color.

Quick Facts

⚡ Prep Time: 5 mins

⚡ Cook Time: 1 hr (inactive marinade time)

⚡ Serving: 1 jar

Dietary Info

VegetarianVegan

Ingredients

1 medium red onion

Leftover vinaigrette dressing (enough to submerge onions, approx. ½ - ¾ cup)

Optional: Splash of plain vinegar (white or apple cider) if your dressing is very oily.

Chef's Note: While these are ready to eat in about an hour, letting them sit in the fridge overnight will result in a much brighter pink color and a deeper, more developed flavor.

Directions

Slice: Using a sharp knife or a mandoline, thinly slice the red onion.

Submerge: Place the sliced onions in a clean jar or bowl. Pour the leftover vinaigrette over them until they are completely submerged. If your dressing layer is too thick with oil on top, add a splash of plain vinegar to increase the acidity.

Wait: Seal the jar or cover the bowl. Refrigerate for at least one hour before serving to allow the onions to soften and "pucker."

🍽️

Serving & Pairing

Use these anywhere you need acidity to cut through fat. They are perfect toppings for tacos, burgers, avocado toast, or rich curries.

• Variation: This technique also works wonderfully with thinly sliced cucumbers or radishes.