It's easy to make purple onion pickles and of course it's tasty. It also helps you to prepare salad, sandwiches quickly. You don't have to peel and cut onions every time 🧅 And I enjoy adding the purple color on dishes.
Here is a brief instruction:
- Peel purple onions and slice them crosswise.
- Put the onion slices in a bin.
- Add salt, vinegar and water to fill the bin. (Optional: add whole spice, bay leaf, black pepper, chili and other spices as you like.)
- Leave the bin in fridge for one day.
That's it!
Once I made this when I had a lot of purple onions (I wonder why ...). I was surprised that preparing salad, sandwiches etc became so easy just by skipping the process of slicing onion and soak the slices in water to remove strong smell.
Give it a try! You will like it 😊
紫たまねぎのピクルスを作りました。たいてい冷蔵庫にストックしている便利な作り置きで、とても簡単に作れます。もちろんおいしいですよ！
これがあると、サンドイッチやサラダの準備が楽なこと楽なこと。たまねぎをスライスして、余裕があれば水にさらすというステップを省略できるだけで、忙しい平日のストレスが激減します。メインの付け合わせにしても。
あとは、紫色って食材の中では珍しいと思います。ビーツとかぶどう、うすい紫ならエシャロットくらいかな？これがお皿にのると、ちょっと華やかでおしゃれな感じになってテンションが上がります。
簡単な作り方を書いておくので、たまねぎ好き＆ピクルス好きは試しあれ。
- 紫たまねぎを繊維に直角になるように（？）スライスする
- スライスした玉ねぎを瓶に入れる
- 塩、お酢を入れて、最後に水で瓶を満たす。お好みでホールスパイス、ベイリーフ、黒胡椒、チリなどを足しても
- 1日ほど冷蔵庫で寝かせてできあがり
こんな感じのサラダの時にばさっと足すといい感じです。見えないな・・・ w
手を抜きつつおいしいものを楽しみましょう（最近の目標）！
Muy sencillo y bueno para complementar, me gustó tu preparación, la pondré en práctica para degustarla , gracias por compartir 👨🏻🍳
Thank you too the comment! Yes, it's super easy and tasty. I guarantee it!
I must put it into practice now 👨🍳
I need to try this recipe. Here in Sweden we mostly make sweet pickles, using 123-blend as it is known. 1 part distilled/white vinegar, 2 parts sugar, 3 parts water. Heat until it boils and the sugar dissolves, let it cool a little, put vegs/onions/fruit in a jar and pour the liquid over it.
It's interesting that on Instagram one of my friends also mentioned that she adds sugar.
Talking about the liquid part, I was too lazy to boil it ... I think the reasons of boiling the marinate are to make it long lasting, dissolve the sugar and make the vinegar taste milder. My pickles doesn't have too strong vinegar taste and I eat it up less than in a week so it's probably OK without boiling the marinate 😁
True, boiling is probably to make it safe for long term storage, and we eat our pickles too quick for that! I like the sharp acidity from distilled vinegar, so maybe I should just let the sugar dissolve slowly. I even use 24% vinegar, even though all the recipes I've seen says to use 12%!
24% can be quite strong. I think I put more like 12% but I just do roughly without a scale
... 😅
No, I meant that the distilled vinegar is 12% or 24% acetic acid, before making the marinade with sugar and water. Apple cider vinegar or wine vinegar typically has 5-8%!
It's interesting that on Instagram one of my friends also mentioned that she adds sugar.
Talking about the liquid part, I was too lazy to boil it ... I think the reasons of boiling the marinate are to make it long lasting, dissolve the sugar and make the vinegar taste milder. My pickles doesn't have too strong vinegar taste and I eat it up less than in a week so it's probably OK without boiling the marinate 😁
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玉ねぎピクルス！最高に美味しそうですね。
以前、根菜ピクルスを作ったのですが、ピクルス作り置きは便利だと実感しました。
あきぽんさんのこの記事を読んで、ザワークラウトが作りたくなって、今作りました！
酢漬けは時々食べたくなりますし、食べると元気になりますね。
このままカリカリしても！ピクルスはサラダのように食事前にわざわざ準備する手間がないのが便利ですよね。母がよく作っていたのをつまみ食いしていました。
実は私はザワークラウトを作ったことがないのです。ドイツでは日常食のようで（うちの相方は食べないので謎）とてもお手頃な価格で手に入るのです・・・でもこの前お友達のおうちで作ったザワークラウトを食べたら酸味がまろやかでおいしくて、いつか作ってみたいと思いました。あいさんのザワークラウトおいしいだろうな 😊