I’ve always loved a tangy twist in my meals, and Asian pickled red onions are my latest fascination.
These aren’t just vibrant garnishes; they’re a delightful mix of tangy, sweet, and spicy flavors that uniquely define Asian cuisine.
Imagine the tartness of rice vinegar meeting the warmth of ginger, with a playful kick from Szechuan peppercorns and Thai chili peppers, all enhanced by a dash of sesame oil.
This simple yet transformative process of making Asian pickled onions opens up a world of flavor.
Whether you’re an enthusiast of Asian cuisine or just looking to spice up your meals, these pickled bites are an excellent way to add an Asian-inspired zest to any dish.
Asian Pickled Red Onions Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 medium Red Onion
- 7 ounces Rice Vinegar
- 5 ounces Water
- 1 tbsp Sea Salt- It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1 tbsp Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- 1-2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp White peppercorns
- 1/2 tsp Szechuan Peppercorns
- 1 clove Garlic
- 2-3 small Thai Chili Peppers
Instructions
- Thinly slice red onions to fill your 16 oz jar. The thinner the slices, the faster they will pickle and the more flavors they will absorb.
- In your jar add sliced onions, Thai chili peppers, garlic clove (sliced or crushed for more flavor infusion), soy sauce and sesame oil.
- In a saucepan, mix rice vinegar, water, sugar, salt, ground ginger, white and Szechuan peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
- Pour the hot brine over the onions making sure the onions are fully submerged.
- Set aside the uncovered jar and allow to cool to room temperature, typically 1-2 hours. Once cooled, cover and place the jar inside the refrigerator.
- Store the jar in the refrigerator for at least 24 hours to allow the flavors to develop. Your pickled onions can be stored in the fridge for 2-3 weeks.
Notes
Nutrition
Crafting the Perfect Spice Blend for Asian Pickled Red Onions
In making my Asian pickled red onions recipe, I’ve found that the choice of spices plays a big role in capturing that exquisite balance of flavors so beloved in Asian cuisine.
Each spice I select plays a pivotal role, designed to enhance the natural sweetness of the red onions against the backdrop of the pickling base’s acidity.
This careful selection creates a harmonious blend that’s both bold and nuanced, a testament to the rich culinary traditions of Asia.
Here’s the lineup of spices that I’ve found to work well:
- Szechuan Peppercorns: Known for their unique numbing sensation, Szechuan peppercorns add an intriguing twist, introducing a tingling complexity that contrasts beautifully with the onions’ sweetness.
- Sesame Seeds: Toasted sesame seeds bring a nutty, almost smoky flavor that adds depth and richness to the pickles, enhancing the Asian profile.
- Ginger: Freshly sliced or minced, ginger offers a warm, spicy kick that brightens the overall flavor, lending a fresh, zesty note that is quintessentially Asian.
- Soy Sauce: A splash of soy sauce in the pickling liquid introduces a savory, umami depth that complements the natural flavors of the onions and spices.
- Rice Vinegar: The mild, sweet acidity of rice vinegar is ideal for this recipe, providing a subtle tang that pairs well with the other ingredients.
- Star Anise: With its sweet, licorice-like aroma, star anise adds a layer of complexity, infusing the onions with a distinctive, aromatic sweetness that is both exotic and comforting.
- Green Onions: Chopped green onions included in the jar offer a crisp, fresh contrast to the tender pickled onions, adding color and a mild, oniony bite.
- Garlic: Thinly sliced garlic cloves are a must for their pungent flavor, which mellows out during the pickling process, contributing a gentle warmth that ties all the flavors together.
Like the subtle sweetness of Mirin? Then you’ll love our Japanese pickled onions!
The joy of pickling captivates me, and I invite you to embrace it with your personal touch.
The secret to crafting a pickle that truly reflects your taste lies in the exploration of various spices and aromatics, allowing each batch to stand out as distinctly your own.
Remember, the vinegar selection is pivotal, as it lends a unique essence to your creation.
Dive into my comprehensive vinegar guide for an in-depth look at the different types of vinegar and their flavor nuances!
Delightful Dishes to Elevate with Asian Pickled Red Onions
The beauty of pickled red onions lies in their versatility, making them a delightful addition to a wide array of dishes.
Their crisp texture and vibrant flavor profile can elevate simple meals to gourmet status, adding a tangy, sweet, and slightly spicy element that complements both Asian and global cuisines.
Here are some meal ideas that would pair wonderfully with these pickled treasures:
- Steamed or Grilled Fish: The acidity and sweetness of the pickled onions cut through the richness of fatty fish, such as salmon or mackerel, enhancing its natural flavors. A simple steamed white fish also benefits from the onions’ vibrant character.
- Asian Noodle Salads: Toss the pickled onions into cold noodle salads, such as a Vietnamese vermicelli salad (Bún) or a cold soba noodle salad. Their crunch and flavor add a refreshing contrast to the soft noodles and savory dressings.
- Banh Mi Sandwiches: Elevate the classic Vietnamese sandwich by adding a generous serving of Asian Pickled Red Onions. Their tangy crunch is a perfect match for the rich pâté, savory meats, and fresh herbs typically found in Banh Mi.
- BBQ and Grilled Meats: Whether it’s Korean BBQ, Japanese yakitori, or simply grilled steak, the pickled onions provide a refreshing bite that balances the smoky, savory flavors of the meat.
- Rice Bowls and Poke Bowls: Sprinkle them over rice bowls or poke bowls for an instant uplift in flavor. They add a delightful tang that complements both the savoriness of the rice and the freshness of the poke.
- Tacos and Wraps: Incorporate them into Asian-inspired tacos or wraps for an added layer of flavor. They work especially well with fillings like grilled chicken, pork, or tofu, providing a tangy contrast to the savory components.
- Salads: Add them to salads for a burst of flavor. They pair beautifully with greens, roasted vegetables, and Asian-style dressings, adding both color and zest.
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It’s your time to explore the exciting realm of pickling! I’m eager to hear all about how these Asian pickled red onions have brought a zesty twist to your cooking.
Join in as we bond over our enthusiasm for bright, tangy tastes. I welcome your stories, questions, and insights as we cultivate a vibrant pickling community together.
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Commonly Asked Questions
When starting a new recipe, you’re likely to have a few questions pop up. I’ve gathered some of the inquiries I frequently encounter that will help you along:
You can use various vinegars like white, apple cider, or rice vinegar for pickling. Each type offers a unique flavor, so feel free to experiment.
Absolutely! Feel free to get creative with spices. Classics like dill, mustard seeds, or even cloves can add interesting flavors to your pickles.
Yes, you can pickle different types of onions. While red onions provide a nice balance of sweetness and bite, white or yellow onions can also be great choices.
