Malt Pickled Red Onions

Malt Pickled Red OnionsThese Malt Pickled Red Onions are an easy and delicious recipe, that can be added to tacos, tostadas, sopes, salads, on a pulled pork sandwich, just to name a few ideas and suggestions.  Try using them as a garnish or as a bite of acid to and a counterbalance to a rich dish. This recipe in simple to make and will totally enhance whatever you add them to.

The technique of pickling dates back hundreds of years, using a low pH liquid, to preserve an item.  I love to pickle, everything from Jolly Pumpkin La Roja Pickled CherriesMalt Vinegar Pickled Brown Mustard Seeds, pickled fennel, pickled blueberries to making pickles from cucumbers.  The technique is very similar, the results are amazing. To learn more about the art of pickling, check out my other pickle recipes here.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière  | May 2014 | Issue #88

Makes: 3/4 of a pint

Malt Pickled Red Onions
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Malt Pickled Red Onions are an easy and delicious recipe, that can be added to tacos, tostadas, BBQ, salads, used as a garnish or as a bite of acid to a rich dish.
Servings Prep Time
10 servings 5 minute
Cook Time Passive Time
5 minute 40 minute
Servings Prep Time
10 servings 5 minute
Cook Time Passive Time
5 minute 40 minute
Malt Pickled Red Onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Malt Pickled Red Onions are an easy and delicious recipe, that can be added to tacos, tostadas, BBQ, salads, used as a garnish or as a bite of acid to a rich dish.
Servings Prep Time
10 servings 5 minute
Cook Time Passive Time
5 minute 40 minute
Servings Prep Time
10 servings 5 minute
Cook Time Passive Time
5 minute 40 minute
Ingredients
Servings: servings
Units:
Instructions
  • In a small saucepan over low heat, add the malt vinegar, salt and Merkén, and bring to a boil. Add the sliced onion, cover with a lid and count to five, then turn off the heat. Let the onions steep for about 10 minutes, then stir and transfer them to a sealable pint jar, and let cool to room temperature. After about 30 minutes, they’ll turn a vibrant red and will be ready to use, or can be refrigerated for up to 3 weeks.
Recipe Notes

More Pickle Recipes:

Cherries
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions

Sean Paxton

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