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Jun 15, 2005 10:00 PM

Red Onion

  • t

There a few Latin American chicken places around Baltimore and DC that serve a chicken sammie that has what looks to be pickled red onions on top.

I have tried to make my own, assuming you boil water with vinegar and sugar and then steep the onions in it for a while.

It never comes even close to tasting as good as the palces I visit. Not only do they not taste as good, I also never get the soft texture and brillant red color these places do.

Any tips? Maybe a basic ratio rule?

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  1. add a red beet into the mix.

    2 Replies
    1. re: xxx

      ...or try this from a Rick Bayless book...
      1 red onion peeled and sliced, and blanched in boiling salted water for 45 seconds.

      then place in a small bowl and add:
      1/4 teaspoon ground black pepper
      1/4 teaspoon ground cumin
      1/2 teaspoon dried oregano
      2 halved garlic cloves
      1/4 teaspoon salt
      1/3 cup cider vinegar
      water to barely cover

      Let stand until onions turn bright pink.
      I hope this works out well for you.

      1. re: xxx

        That looks like it. Thanks.

    2. Not sure if this is what you're looking for but something that I found to be extremely good is an onion sliced and then just put in with a jar of banana peppers..after a week or so it takes on the flavour of the brine and just tastes amazing!

      Good luck finding what you're looking for