{"id":385,"date":"2023-09-21T08:53:26","date_gmt":"2023-09-20T22:53:26","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=385"},"modified":"2024-08-28T16:48:07","modified_gmt":"2024-08-28T06:48:07","slug":"pickled-onions","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/vegetable-side-dishes\/pickled-onions\/","title":{"rendered":"Pickled Onions"},"content":{"rendered":"\n

In our house it\u2019s mandatory that there is always a jar of beautifully pickled onions in the fridge. They are such a versatile addition to a meal; from livening up a salad with nice acidic hit, or adding a beautiful contrasting flavor and texture to roast lamb, to one of those absolute \u2018must have\u2019 condiments for home made tacos. Simple to make, mind-blowingly tasty and something that will store for 3 weeks in the fridge \u2013 we encourage everyone to whip up a batch and start experimenting with adding these beautiful things to your meals!

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The first truly memorable Pickled Onions we ate was at legendary restaurant in Melbourne, Australia called Cumulus Inc<\/a>. The onions themselves were pretty low key as they were paired as part of the restaurants signature Lamb Shoulder recipe. The Lamb Shoulder is out of this world delicious and one of the reasons is the pairing with these brilliant Pickled Onions. The acidity of the Onions cut through the fattiness of the Lamb so well and make for a perfect combination
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The natural acids within the Lemons will cook the Onions<\/h2>\n\n\n\n

This is one of those amazing recipes where all you need to do is let nature do all the work for you. Lemons are naturally highly acidic, and that acid is what actually \u2018cooks\u2019 the Onions, which make Pickled Onions. They won\u2019t be cooked like say, our delicious Caramelized Onions<\/a> are. However, the acid will cook them to a point that a lot of the moisture in the Onions will be drawn out

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What this does is leaves the more natural flavors of the Onions intact, which are sweeter than you would expect. The flavors of the Lemon in-turn absorb into the Onions. So, you\u2019re left with a beautifully tasting, slightly sweet, slightly sour Pickled Onions

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After 24 hours, the Pickled Onions will be a beautiful burgundy color and will taste phenomenal!<\/figcaption><\/figure>\n<\/div>\n\n\n
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