Pickled Purple Onion

Pickled Purple Onion

Pickled Purple Onion 1920 2560 Daryl Duarte

Pickled Purple Onion

Pickled Purple Onions are a delicious way to add acid and depth of flavor to a dish.  I garnish many dishes with these pickled onions.  They have a great shelf life in the refrigerator -and it is something I make ahead and keep for when I need a splash of color and a punch of flavor.  I would not use raw onion as a garnish, as I am not in favor of the repulsive leftover effect on the breath.  Everyone has their peccadillos and one of mine is onion breath. Some people like it - and I say good for them. Eat an onion like an apple and have a party!  But don't come over my way - unless you pop a mint - or preferably two! 


  • 1 purple onion
  • white wine vinegar


Slice the onion

  • Remove both ends of the onion and then peel the exterior paper skin layers off and discard them into the compost bin.
  • Slice the onion using a sharp knife to whatever thickness you prefer. I like to use a mandoline and get very thin slices. I wear a cutproof glove and excercise caution. Mandolines are sharp and can cause injury to the hand if you are distracted or careless.


  • Place the cut onion into a quart container.
  • Pour white vinegar over the onions to cover completely.
  • This should be done about 2 hours prior to using them in a dish.  They can be refrigerated and have a very long shelf life.  After a day in the fridge - they will soften and turn pink.  Same taste - just a slightly different color and texture.
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