While they could have been a bit better, they still turned out pretty good. Could have used more garlic (which I knew when I posted originally) and maybe a bit more salt and sugar, but still pretty tasty. Lesson learned for next time. Will probably also try a tip someone gave me about heating the onions first to let the flavors transfer better.
Cheers!
by Beanboy1983
7 Comments
I went looking for the original post in your profile to see if you posted the recipe
*Sigh* nice dick bro
When I make pickled onions, I don’t heat the onions themselves, but I do boil my brine and pour over while still hot (I give it a little cool time first tho).
Use either red onions or pearl onions next time
You can also try different types of vinegar to enhance the flavor. I like using a mix of apple cider vinegar and red wine vinegar
Shut up; put them in my mouth.
If you julienne your onions, they pickle a lot faster. You can keep them simple with just some salt, vinegar, and water or get fancy with pickling spices and what not.
I recently finished a jar of pickled onions. Had a bunch of leftover cabbage I chopped up and put in the leftover brine.
AMAZING onion flavored crunchy cabbage after a couple of days.