Like flaky salt or a squeeze of lemon, pickled red onions are one of those essential hip-pocket ingredients that will make a dish pop. They’ve got the right combination of piquancy and sweetness to elevate and sharpen flavors and an addictive crunch to keep a dish engaging start to finish. But after being dissatisfied with the versions we found on the market, we decided to make our own. Milk Street’s Pickled Red Onions are the perfect balance of tart, sweet, spicy, with rich onion flavor. The addition of coriander, allspice and árbol chili adds a great depth to the mixture, while the fresh crunch adds bright texture—other versions we tried were mostly mush. Use as an all-purpose accent for almost any dish, from tacos to curries to salads.
Archeologists say that pickling is one of the oldest forms of food preservations, a technique with roots in ancient Mesopotamia that began around 2400 B.C. Cucumbers were the first vegetable known to be pickled, but onions eventually became popular pickled items. Sarah Harrison’s 1739 cookbook, “The House-Keeper’s Pocket-Book,” recommended flavoring them with white wine vinegar, cloves, mace and a little pepper.
We test everything we sell. Here’s how we’d use this.
Elevate just about anything with these pickled red onions. Add to tacos, like our Carnitas with Pickled Red Onions (Fast & Slow) or our Dutch Oven Cochinita Pibil Tacos. Load up hot dogs, hamburgers and sausages, garnish fried foods, or add to sandwiches for extra tang and crunch. Throw into salads or serve with curries, barbecue and on charcuterie boards. Or, use the brine to enhance homemade salad dressing or marmalade.
Refrigerate after opening.
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