In Chile, pickled onions are traditionally made with pearl onions and red wine vinegar. But this was kind of a last-minute idea. The flavor is the same, but the appearance is different, not as bright.
If you ever go to Chile, at the Mercado Central (establish Farmer’s Markets in the cities) you will see big blue barrels of all kind of pickled vegetables: cauliflower, onions, cucumbers, carrots, separate and all together, cut in different shapes and they will let you taste each of them. This picture is from a small Emporio in San Pedro de Atacama.
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Quick Pickled Onions
Escabeche or pickled onions for sandwiches or Pichanga.
- Total Time: 20 minutes
- Yield: 6
Ingredients
- 1 onion, chopped
- 1 cup boiling water
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon coarse salt or 1 teaspoon table salt
Instructions
- Place onion in a jar.
- In a jar place the boiling water, sugar, and salt stir until dissolved. Add the vinegar and stir well.
- Pour over onions, cover fully.
- Cover and let stand for 1 hour.
- Serve or refrigerate until use.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Pickled
- Cuisine: International
Recipe adapted from Bon Appetit.
So easy to make, looks good, taste great. Thanks
Fantastic. Thanks for coming back to comment.
These are cooked instead of pickled onions. Hope they’re nice but this is not how they’re done in Chile at all; it’s just onions and red wine vinegar; no sugar, salt and least of all hot water.
I know, that’s why this are called quick version. The Chilean classic way is a true canning process, so they can be stored long times without refrigeration. Hopefully, you like them.