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magazine 2008 05 yucatecan pickled onions
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Make a batch of these easy pickled onions, then use them all week long on everything you eat.
3.7
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Easy
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Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
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4.0
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Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
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Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.
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These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
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While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.
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With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
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Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.
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Save any leftovers and tuck them into sandwiches or fish tacos.
3.7
(3.72)
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Vegan
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A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
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Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.
4.0
(3.9)
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
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mexican food, cinco de mayo food, condiment recipes, onion recipes, side, vinegar recipes, low cal recipes, low fat recipes
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Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.
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Easy
4.0
(4.16)
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A quick pickling gives the shrimp a bright, tangy flavor.
2.7
(2.7)
Vegan
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Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.
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We're going all in on alliums.
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