Pickled red onion is a versatile ingredient that can be used to enhance almost any dish. It has a pleasantly sour, silky texture, yet retains the essence of onion. It can be stored for up to two weeks and is very versatile.
The advantage of pickled red onion is that its flavor goes well with many dishes. It is excellent in a spicy taco with shredded meat, garnished with a little cilantro, but it goes just as well with a smoky hamburger or a toasted ciabatta sandwich. If you’re looking for a lighter option, you can even add it to a salad.
TIPS
- You can spice up the basic recipe with spices such as coriander seeds, cumin, or juniper berries.
- It keeps well and goes great with pâtés. You can make appetizers for guests by spreading wild boar pâté on a slice of baguette and topping it with pickled red onion.
PICKLED RED ONION – THE UNIVERSAL INGREDIENT
PULLED BOAR TACO WITH PINEAPPLE AND JALAPENO SALSA
CRISPY VENISON WIENER SCHNITZEL
DEER WITH PAPRIKA, A MODERN CLASSIC
ROASTED WILD BOAR IN RED WINE
WILD BOAR PATE
PICKLED RED ONION RECIPE
INGREDIENTS:
4 red onions (or 8 shallots)
- 80 ml vinegar (10%)
- 1 tablespoon sugar
- 1 teaspoon salt
- 300 ml water
PREPARATION:
- Preparation is very simple: peel and halve the onions, slice them and place them in a sterilized jar.
- Boil the water and stir in the other ingredients.
- Pour the mixture over the onions.
- Close the jar and shake well.
- Once the onions have cooled, they are ready to eat.
- Store in the refrigerator.
I’m a passionate hunter and a fan of wild game cooking, sharing my experiences in the woods and my respect for nature through recipes and hunting stories. My goal is to inspire you to discover sustainable hunting and real, pure flavours.
