Pickled Red Onions (Michelin Style)

Directions

• Before We Start

  Why White Balsamic? It creates a more rounded, complex flavor without the harsh bite of regular white vinegar. The subtle fruitiness balances the acidity beautifully.
  Onion Size: We recommend small onions, about 2.5-3in diameter. They are easier to integrate into dishes without being too large.
  Keto-Friendly Option: The recipe uses allulose for clean sweetness without the carbs. You can swap in regular sugar 1:1.5 if preferred.

• Prep and Pack the Onions

  Peel the onion and slice in half from pole to pole (root to stem). Knotch out the root, then lay each half flat on the cut side and slice very thinly into half-moons, angling the knife as you cut toward the center. Pack the slices into a clean, heatproof pint jar, tapping once or twice so they settle without compacting.
  
  Slicing Thickness: Go for about 1/16in thick slices. They pickle faster, have a better texture, and work in more applications – they drape and fold instead of giving you chunky raw onion bites.

• Make the Brine

  For the pickling liquid:
  180 g | ¾ cup white balsamic vinegar
  90 g | ⅜ cup water
  24 g | 2 Tbsp allulose (or sugar)
  6 g | 1 tsp kosher salt
  
  You can simmer this all together on medium heat in a saucepan until dissolved if you are only making enough for this recipe. If making a larger batch of the pickling liquid, then do this so it is more versatile:
  
  In a large bowl, combine the white balsamic vinegar, sugar (or allulose), water, and salt. Whisk vigorously for 3-4 minutes until the sugar and salt are fully dissolved. Set aside. You can reserve this in the fridge for a long time and just use went you need to pickle something.
  
  Alternatively, make a double or triple batch of the brine and store it in a sealed container in the fridge for up to 3 months.

• Fill the Jar

  Slowly pour the hot brine over the onions until they’re fully submerged. Use a chopstick or butter knife to gently poke down the sides and release any trapped air bubbles. Top up with more brine if the level drops.

• Cool

  Leave the lid off and let the jar rest on the counter until it reaches room temperature, about 30 minutes. Watch as the onions transform from pale purple to vivid pink.

• Refrigerate and Store

  Seal the jar and transfer to the refrigerator. The onions are ready to use after 30 minutes but the flavor deepens over the next few hours and gets even better overnight. Keep the onions fully submerged in the brine. You can keep in the fridge for months, but is best within the first 2 weeks.
  
  These taste great on almost anything and even people that don’t really like onion often enjoy these. Tacos, salads, grain bowls, burgers, sandwiches, are all great options!