"Pickling is a longstanding preservation method, but, even after the invention of fridges and freezers, pickled products remain as popular as ever for taste and texture. Pickled onions, for example, are a sweet and tangy treat with a delicate crunch that will upgrade countless dishes. To learn how to secure the tastiest pickled onions, we spoke to vegan chef Shenarri Freeman during the New York City Wine & Food Fest at the Seaport, who uses plenty of citrus and vinegar in her vegan, Southern-inspired cooking."
""One thing I'll do is play around with different vinegars," she tells us. "I love a good Champagne vinegar, or a red wine vinegar, or apple cider vinegar. I'll mix my vinegars up a little bit. And then, if I want to switch up citrus, I'll add that in addition to the vinegar, because you get a different taste and salad with it.""
Pickled onions offer a sweet, tangy flavor and a delicate crunch that enhances many dishes. Pickling brine typically combines water, vinegar, salt, and sugar. Different vinegars—Champagne, red wine, apple cider—deliver distinct tasting notes and can be blended for nuanced, harmonious flavors. Citrus juices such as lemon, lime, and grapefruit brighten brines and add bittersweet tang. Spices and aromatics like whole allspice or cloves add warmth and complexity. A balance of acids, sweeteners, and seasonings produces vibrant, crunchy pickled onions suitable for a wide range of savory applications.
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