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!
Ingredients
- 1 purple onion
- white wine vinegar
Instructions
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.
Pickling
- 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.