This Asian pickled red onion is a Sichuan-style twist, seasoned with the whole spices of Chinese five spice for a warm, slightly zingy with mild flavor.
Table of Contents
- About these Asian pickled red onions
- Sichuan Notes in a Red Onion Pickle
- Ingredients needed
- What to eat Asian pickled onion with?
- How to make Asian pickled red onions
- Frequently Asked Questions
- Pickles in Asian Cuisine
- Other Asian Pickled Recipe
- Recipes to Pair with Pickled Red Onion
About these Asian pickled red onions
It’s a vinegar-based quick pickle made with a 1:1 ratio of vinegar and water to get that perfect balance of sweetness and mild vinegary tang. Unlike Asian quick-pickled cucumber, which you can eat right away, this pickled red onion is best eaten the next 2-3 days after being refrigerated. It gives some time for the flavor to deepen.
Sichuan Notes in a Red Onion Pickle
This pickled red onion is inspired from Sichuan-style pickling, using Sichuan peppercorns, star anise, cinnamon, and clove. If you’ve tried Sichuan food, you may have heard of mala, which means ‘numbing spicy’ from the pepper and chili.
But don’t worry, this Sichuan-style pickled red onion is mild in terms of spiciness. It just gives you a touch of warmth and fragrance without the overwhelming spice.
Sliced pickled red onion isn’t traditional in Asian cuisine. Shallot bulbs are more common, especially in Southeast Asia. While I like the simplicity of it, sliced red onion pickles have a sharper flavor, and it’s easier to add to dishes without having to slice them first.
Pickled red onion is one of the easiest homemade condiments I make since cutting back on processed sauces. The spices give it just the right kick of flavor and tingle, which also come with antioxidants and anti-inflammatory properties!
Ingredients needed
- Red onions — Thinly slice the big red onions with a mandoline slicer for quicker and more uniform slices.
- Distilled white vinegar — For a milder version, you can also use rice vinegar.
- Salt — Fine sea salt, pickling salt, and kosher salt are all good options. Avoid table salt with non-caking materials that will result in your brine being cloudy and too salty.
- Sugar — You’ll need just enough to achieve the right balance of sweet and sour Asian-style pickles.
- Water — To dilute the sharpness of vinegar.
- Spices — I use clove, star anise, a small stick of cinnamon, and Sichuan peppercorn. Avoid using powdered one or Chinese 5 spices, they can result in a stronger taste and cloudy-looking brine. Even if you don’t have all four types, try not to miss the Sichuan pepper and cinnamon stick for mild spice notes.
What to eat Asian pickled onion with?
- In a sandwich – Add to tuna, falafel pita, meat, or just any sandwiches for a flavor addition or to balance out the meat.
- In a salad – Toss into green salads, slaws, pasta salads, chickpea salads, or roasted vegetable salads for extra flavor.
- As a side dish – Serve next to main meals to add contrast and boldness.
- As a palate cleanser – Perfect for refreshing or resetting the palate after fatty or fishy dishes.
- Flavoring garnishes – Use as a flavorful topping or as a condiment to rice dishes, stir-fried noodles or just any food.
How to make Asian pickled red onions
1- Prepare the onion – Peel and wash the onion, making sure there’s no black spots. Pat them dry with a clean and dry towel before you slice them thinly. You can use a Mandoline slicer to speed up the work, and it gives uniform slices.
2- Sterilize jar – Bring a large pot with water to a boil. Gently submerge the glass jar and boil for 10 minutes. Using a tong, remove the jar from the water and let it dry.
3- Make the brine – In a stainless steel saucepan, combine water, vinegar, sugar, and salt and bring them to a boil until the sugar and salt fully dissolve.
4- Combine – Layer the sliced onions and spices in the sterilized jar. Pour the brine into the jar until the onions are fully submerged.
5- Cool and store – Allow them to cool with the lid open. Once cooled, seal the lid and store it in the refrigerator for at least 24 hours to allow all the flavors to combine..
Frequently Asked Questions
How long can this pickled red onion stay in the fridge?
Asian pickled red onions can last up to 2 weeks in the fridge when stored in a clean, airtight jar. Always use a clean spoon or utensil to keep bacteria away and maintain freshness.
Why is my pickled red onion pale?
Use a vibrant red onion or a dark purple type of onion to get a bright pink color. Some restaurants use beet juice water to add color, you can do that too by swapping water for beet juice or water from boiling beets.
Pickles in Asian Cuisine
As an Asian myself, my approach to most pickles begins as a palate cleanser, especially when there is meat and seafood. Just like the Japanese eat pickled ginger next to raw sushi.
Because Asian pickles are on the sweet side, they are also used as a relish to add flavor to food, such as in Vietnamese Bánh Mì, where daikon and carrot pickles are layered.
Most pickles are sweet, so they also work as a snack! Have you heard of Japanese Tsukemono and papaya pickles? This pickled onion is more of a relish, used in a savoury way to complement other foods.
Other Asian Pickled Recipe
Recipes to Pair with Pickled Red Onion
Homemade Asian pickled red onions with Chinese Spices
1.5
quart jar15
minutes5
minutes12
hours at leastThis pickle is an Asian twist on pickled red onion infused with Sichuan spices for a warm and slightly zingy flavor. Use it as a relish or as a side dish to complement your mains.
Ingredients
2 Red onion (250g)
1/2 cup Water
1/2 cup Distilled white vinegar
1/2 Salt
3 tsp Sugar
1 Clove
1 Star anise
1/2 Cinnamon stick
1/4 tsp Sichuan peppercorn
- Additional
1-2 Garlic
1 Thai Red Chili – if you like it spicy
Directions
- Prepare the onion – Peel and wash the onion, making sure there are no black spots. Pat them dry with a clean and dry towel before you slice them thinly. You can use a Mandoline slicer to speed up the work and give uniform slices.
- Sterilize jar – Bring a large pot of water to a boil. Gently submerge the glass jar and boil for 10 minutes. Using a tong, remove the jar from the water and leave it on the towel to dry.
- Make the brine – In a stainless steel saucepan, combine water, vinegar, sugar, and salt and bring them to a boil until the sugar and salt fully dissolve. Turn off the heat.
- Combine – Layer the sliced onions and spices in the sterilized jar. Pour the brine into the jar until the onions are fully submerged.
- Cool and store – Allow them to cool with the lid open. Once cooled, seal the lid and store it in the fridge for at least 24 hours to let all the flavors combine.
Notes
- This pickled onion recipe yields 1/2 quart jar / 500ml jar
- For a more concentrated flavor, let it rest in the fridge for 2-3 days.
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
