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.
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.