Malt Pickled Red Onions

These pickled onions are simple to make and will totally enhance whatever you add them to.

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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Pickled onions with a twist
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
Pickled onions with a twist
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.
Sean Paxton

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