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How to Make Pickled Onions Crunchy

Pickled onions add a zingy burst of flavor to any dish. Whether you’re topping a burger or adding a tangy kick to your salad, these little red morsels are a versatile ingredient that you’ll never tire of. However, there’s nothing worse than biting into a soggy, limp, and lifeless pickled onion. That’s why we’ve put this blog post together to share with you the secret to achieving perfectly crunchy pickled onions every time. Keep reading to learn our top tips and tricks.

Choose the Right Onion

The key to achieving crispy pickled onions lies in selecting the right onion. Not all onions are created equal, and not all can withstand the pickling process without turning mushy. We recommend using red onions, as they have a firm texture that holds up better when pickled than other varieties. When shopping for your onions, choose ones that are fresh, firm, and free of blemishes.

Slice Them Thinly

Another crucial factor that affects the crunchiness of your pickled onions is the thickness of your slices. Cut each onion into thin slices that are no more than 1/4 inch thick. Not only will this make it easier for the onions to absorb the pickling liquid, but it will also help them retain their crunchy texture after pickling.

Pre-Soak in Ice Water

To ensure the onions remain extra crisp, we suggest pre-soaking them in ice water before pickling. Doing so helps to remove any excess moisture and also helps to make the onion slices extra crunchy. Once you’ve sliced your onions, place them in a bowl of ice water for at least 30 minutes before pickling.

Use Vinegar and Salt

The pickling liquid is as important as the onion itself when it comes to achieving crunchy pickled onions. Using a combination of vinegar and salt will help to preserve the onions while also adding that tangy, salty flavor that we all love. We recommend using an equal combination of apple cider vinegar and distilled white vinegar, as well as a generous pinch of sea salt.

Pickle Them Overnight

Finally, the length of time that your onions spend in the pickling liquid is essential in achieving the perfect amount of crunch. Although you can eat pickled onions after just a few hours, we recommend letting them soak overnight to ensure they reach maximum crunchiness. Place your sliced onions in a mason jar or other airtight container, pour over the pickling liquid, close the lid tightly, and let them sit in the fridge overnight.

Conclusion:

Congratulations, you now know the secret to making pickled onions that are perfectly crunchy every time. Remember to choose red onions, slice them thinly, pre-soak them in ice water, use vinegar, and let them soak overnight. With these tips, you’re guaranteed to enjoy delicious and crunchy pickled onions that will elevate your everyday meals.

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