Easy Rapid-Pickled Onions Recipe

Daniel Gritzer
Easy Rapid-Pickled Onions Recipe
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  • Yield:Makes as much as you need
  • Active time:5 minutes
  • Total time:20 minutes to 1 hour
  • Rated: 3.5
This recipe appears in:
No Brine, No Heat: Easy Pickled Onions in Just 15 Minutes

[Photographs: Vicky Wasik]

When the harsh bite of raw onion is a little too much, this rapid-pickling method—easier than a quick pickle—will tame the allium's flavor while giving it a tart pop. It's like a raw onion and a pickle rolled into one. Put slices on sandwiches, fold diced rapid-pickled onion into bean salads, or add them anywhere you want just a little raw onion flavor, but not too much.

Ingredients

  • Raw onion, sliced, cut into rings, or diced (as much as you need for your recipe)
  • Red wine vinegar to cover

Directions

  1. 1.

    Put the onion in a non-reactive bowl and pour enough vinegar on top to just cover. Let stand, stirring once or twice, for at least 15 minutes and up to 1 hour (the onion will grow softer and more pickled-tasting as it sits). Drain, then add to sandwiches, salads, and other dishes where raw onion would be used.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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