Quick Pickled Onions
Description
To present shish kebab, steaks, roasts, and other meat and chicken dishes more colorfully and aromatically, marinate the onions in advance. Choose red-colored root vegetables — slices from them look brighter, more attractive, and more appetizing. If desired, you can pour boiling water or cold water over them — both methods work well. Add fresh herbs, whole-grain mustard, etc. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. Buy large onions without damage. You can replace red onion with white pearl onions or yellow onions — as you prefer. Remember that white onion is the least bitter, so do not add too much vinegar.
- 2
Step 2
Remove the husk from the vegetables by trimming the ends from both sides. Rinse in water and cut each one in half.
- 3
Step 3
Then slice each half into half-moons, transferring the slices to a salad bowl or deep bowl.
- 4
Step 4
Pour boiling water over the slices until they are covered, and leave for 5 minutes. Then drain the liquid and squeeze the slices. The boiling water lightly blanches the onion, making it soft and juicy.
- 5
Step 5
If you love crispy pickled onion, pour filtered water over it, stir, and let it sit for 10 minutes. The water will remove the bitterness, but the slices will stay firm.
- 6
Step 6
Drain the liquid and squeeze the onion, add salt, sugar, and ground black pepper. Pour in 6% vinegar or substitute apple cider vinegar. Gently mix everything together and let stand for 5 minutes.
- 7
Step 7
Then pour in the vegetable oil, add the bay leaves, and mix again with forks. Quick pickled onion is ready!
- 8
Step 8
Place it in a bowl or ramekin and serve chilled alongside hot dishes. Enjoy your meal!