What is Pickled Onion ?
Pickled onions are a dish made from pickling onions in a vinegar solution. The vinegar is mellowed with a bit of sweetener and salt and the onions are placed in the liquid and left to sit until they are preserved by the acidity and have a softer texture and sour and salty flavor. The color will vary from reddish-purple to golden or white depending on the type of onions that are used. Pickled onions are used in a variety of cuisines around the world and pair with savory dishes.
Ingredients
The red onion is a type of onion and a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. The onion is usually round and has a thin dry skin around its juicy layers. The skin is a purple/red tone as is the flesh. The body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
Apple cider vinegar has been around for a long time and is used in marinades, sauces and as a food preservative. The vinegar is made from apples, sugar and yeast and has a pale, translucent golden brown color. The smell is extremely vinegary and the taste is strong and sour. When a small amount is added to food, such as a soup or salad dressing, the apple cider vinegar adds an earthy brightness and pleasant tartness that can help enhance the flavor of other ingredients.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Maple syrup comes from the sap of the maple tree and is cooked down into a syrupy consistency. The color varies from a pale to dark amber. The darker the color is, the stronger the flavor will be. Maple syrup is broken down into four categories all under the name Grade A, with four levels of varying color and flavor. Darker syrup will be slightly thicker than light colored syrups. The flavor of a light maple is sweet and a warm. Darker syrups have a more robust flavor and a slightly caramel taste. Maple syrups is used to drizzle on pancakes, baked into desserts as a flavoring, and can be used in savory dishes from ham to vegetables. Like many sweeteners, it is a multi-use item.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
