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Pickled Onions for Salads and Snacks
Instructions
I slice the onions into very thin half-rings, 2-3 mm thick. It is best to use two kinds: an ordinary yellow onion (sharper) and a sweet red onion (milder, and it gives the marinade a lovely pink tint).
I place the sliced onions in a deep heatproof bowl. I pour over freshly boiled water so that it fully covers the onions. Boiling water is the key moment of the recipe: it removes the bitterness and sharpness and makes the onions tender and crisp. I leave them for 10-15 minutes until the water has completely cooled.
I drain most of the water through a colander, leaving just a little for the marinade. I add sugar (it balances the acidity) and fine salt (it enhances the flavour). I mix thoroughly.
I pour in the apple cider vinegar (or wine vinegar for a milder taste). I stir and leave it to marinate for another 30 minutes at room temperature: this is exactly the time the onions need to soak up the marinade and take on their characteristic sweet and sour flavour.
The pickled onions are ready! Before adding them to salads I always tip them into a colander so the excess liquid drains off, otherwise the salad will go watery. With meat I serve them straight in the marinade, which works as a sauce.
Tips
- 1
Red onion gives the whole marinade a pleasant pink tint: use it mixed with white onion for a lovely colour.
- 2
For salads, always drain the onions in a colander first, or the marinade liquid will make the salad watery.
- 3
Add a bay leaf, mustard seeds or allspice for extra flavour and aroma. I make pickled ginger for sushi the same way.
- 4
Store in the fridge for up to 5 days in an airtight glass container: any longer and it loses its crunch.
Types of pickled onions: which marinade to choose
The quick boiling-water marinade described in the recipe above is just one method. Several versions have taken root in home cooking, and each gives its own flavour and texture.
- Vinegar (classic). Based on water, vinegar, salt and sugar. It gives a pronounced tang and tames the onion's sharpness well. Suits fatty meat and herring.
- Lemon. Fresh lemon or lime juice instead of vinegar. The acidity is softer and the aroma citrusy, so the onions come out more delicate. Good in fresh salads and with fish.
- With boiling water only, no vinegar. The onions are simply scalded and seasoned with salt and sugar. The acidity is nil, the flavour is clean and oniony without any bitterness, but this version keeps for a shorter time.
- Hot marinade (pour-over). The onions are covered with boiling brine and vinegar right in the jar. They become softer and more translucent, the flavour is richer and the shelf life longer.
- With vegetable oil. After marinating, the onions are sprinkled with oil. They do not dry out, they glisten and sit more neatly in a salad.
Onions for the grill are a separate story: there the marinade is made sharper and herbs are added. If you are preparing them for the barbecue, it is handier to use a dedicated recipe for pickled onions for shashlik.
Choosing the right onion
The taste of the finished snack depends greatly on the onion variety and its freshness. Sharp and sweet onions behave differently in a marinade.
- Yellow onion. The sharpest and most widely available. It takes longer to marinate, and scalding with boiling water is a must, otherwise a harsh bitterness remains.
- White onion. Milder than yellow and less pungent, it loses its sharpness faster. Handy for snacks and for serving with fish.
- Red onion. Slightly sweet with a gentle bite. It gives the marinade a lovely pink colour, and you can scald it briefly or skip that step altogether.
- Sweet varieties (Vidalia, Tropea). The sweetest, with almost no pungency. It is often eaten raw, and 10-15 minutes is enough for the marinade.
- Shallot. Small bulbs with a mild flavour and neat little rings, good for individual servings and sauces.
Choose firm bulbs with dry, rustling skins, without soft spots or sprouts. Sprouted or wilted onions turn more bitter and hold their shape less well in a marinade.
Common mistakes and how to avoid them
Pickled onions take minutes to make, but a couple of little things often spoil the result. Here is what most commonly goes wrong.
- The onions taste bitter. The cause: a sharp variety that was not scalded, or onions that were too old. Pour boiling water over the slices for 10-15 minutes, or rinse them under cold running water.
- Too sour. Too much vinegar or too little sugar. Stick to the ratio: for 2 onions roughly 2 tablespoons of vinegar and a teaspoon of sugar, and a pinch of sugar will always soften the acidity.
- The onions have gone soggy and limp. You sliced them too thinly or kept them in the hot water too long. The ideal half-ring thickness is 2-3 mm, and onions are not boiled in the water, only scalded.
- The red onion did not take on colour. The pink tint is brought out by acid. Add a little vinegar or lemon juice and the marinade will turn pink within a few minutes.
- A sharp smell in the salad. The onions were not drained after marinating. Pour off the liquid through a colander and squeeze the onions gently, then the aroma becomes more delicate.
What to serve it with and what to cook
Pickled onion is a versatile addition that freshens up fatty and meaty dishes and adds a pleasant tang to them. Here is where it works best.
- In fish salads. Thin pickled onion sits beautifully in herring under a fur coat and with lightly salted fish.
- In shawarma and flatbread. Sour onion balances a rich sauce, so add it to chicken shawarma.
- In burgers. A handful of pink onion makes the flavour brighter, so try it in a homemade hamburger.
- With liver appetisers. Sweet pickled onion sets off the flavour of chicken liver pate.
- With meat and grilled skewers. Serve it in a separate bowl alongside fried and roasted meat, as the onion cuts through the heaviness.
Storage and making it ahead
Quick pickled onion is ready to serve after 30 minutes, but you can make it in larger batches if you like. The shelf life depends on the pickling method.
- In the fridge. In a tightly closed jar or container the onion keeps for 3-5 days. The liquid should cover the slices, so the onion does not dry out.
- Longer than a week. For extended storage use a hot pour-over: pack the onion into a sterile jar and cover it with boiling marinade and vinegar. This way it keeps for 2-3 weeks in the cold.
- For a picnic and the outdoors. It is convenient to marinate the onion in advance and take it along in a container. If you are heading out to grill meat, you can marinate the onion together with it in a shared blend, see our selection of shashlik marinades.
It is not worth freezing pickled onion: after thawing it loses its crunch and turns watery. It is better to make it in small portions and prepare it fresh.
Onion variety, marinating time and best use
| Onion variety | Sharpness | Scald with boiling water | Marinating time | Where it suits |
|---|---|---|---|---|
| Yellow onion | High | Yes, essential | 30-40 min | Salads, with fatty meat |
| White | Medium | Advisable | 20-30 min | Snacks, with fish |
| Red onion | Low | Optional | 15-20 min | Fresh salads, garnish |
| Sweet (Vidalia) | Very low | Not needed | 10-15 min | Salads, served raw |
| Shallot | Mild | Not needed | 15-20 min | Individual servings, sauces |
Video
FAQ
Which vinegar is best for pickling onions? +
Apple cider or wine vinegar give a mild taste with fruity notes and are ideal for most dishes. Plain 9% vinegar is sharper, needs diluting (1 tablespoon per glass of water) and suits classic Russian dishes (shashlik, herring under a fur coat). Balsamic gives a deep, sweetish flavour and is interesting for Italian salads. Rice vinegar is delicate, with an Asian character, and suits fish and sushi. Lemon juice is the mildest option, but it needs to be made fresh every day.
Can you pickle onions without sugar? +
Yes, replace it with honey (1 tsp) for a more interesting flavour with floral notes, or leave it out entirely. Without sugar the onions will be more sour and sharp, but that is a matter of taste, as some people prefer exactly that version. Sugar is needed to balance the vinegar's acidity, without it the flavour is one-sided. Alternatives to white sugar: brown sugar, maple syrup, stevia (for diabetics), erythritol. For a completely unsweetened version, use salt only.
Are pickled onions suitable for hot dishes? +
Yes, add them right at the end of cooking (1-2 minutes before serving) to keep their crisp texture and sweet and sour taste. They are especially good with hot potatoes, in pilaf and as an addition to grilled skewers and kebabs. In warm salads with warm ingredients (warm roast beef, baked beetroot), pickled onion is a perfect match. Do not boil or fry pickled onions, as they will lose all their freshness and crunch.
Why do pickled onions taste bitter and how do you remove the bitterness? +
Bitterness remains if a sharp variety was not scalded with boiling water or you used old, sprouted onions. Pour boiling water over the slices for 10-15 minutes or rinse them in cold water, and the pungency will disappear.
Do you need to scald red onions with boiling water? +
Red and sweet onions are sweet enough that boiling water is not essential. A short 15-minute marinade is enough, but you can scald the onions for a couple of minutes for extra softness if you wish.
How long do pickled onions keep in the fridge? +
Quick pickled onions in a closed jar keep for 3-5 days. For longer storage use a hot pour-over with vinegar, and then the shelf life grows to 2-3 weeks.
Can you pickle onions without vinegar? +
Yes, replace the vinegar with fresh lemon or lime juice, or simply scald the onions with boiling water and season them with salt and sugar. Without vinegar the flavour is milder, but such onions need to be stored for less time.
How do you make pickled onions crisp rather than soft? +
Slice the onions into half-rings 2-3 mm thick and do not boil them, only pour boiling water over them for a few minutes. After marinating, tip them into a colander so the excess liquid drains off.
Why did the red onion not turn pink? +
The pink colour is brought out by acid, so add a little vinegar or lemon juice. Within 5-10 minutes the marinade and the onion itself will take on a bright shade.
How many minutes until the onions are ready if you are really short of time? +
Thinly sliced onions, scalded with boiling water and covered with marinade, are fit for the table in as little as 10-15 minutes. They reach their full flavour in about 30 minutes.
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