Skip to main content
Drink

Pickled Onions

Pickled onions are small onions preserved in salted water and cold spiced vinegar.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Onion and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pickled Onions

Ingredients

Directions

  1. Remove the outer skin from the onions.

  2. Boil the onions in salted water until you can penetrate them with a straw.

  3. Drain the onions and cover them while hot with cold spiced vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Small onions
Provide the main body of the pickle, softening as they cook and absorbing the vinegar's flavour.
Cold spiced vinegar
Acts as the pickling liquid, adding acidity and spice flavour that preserves and seasons the onions.

The step that matters

Covering the hot onions with cold vinegar. Onions should be fully drained and covered while still hot so they absorb the vinegar well. Letting them cool first can slow absorption and leave the flavour uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More pickled onions recipes

You might also like