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Feb 16, 2011 01:58 PM

Uses for pickled onions?

Made some pickled eggs, no water, cider vinegar, garlic, lots of garlic, and about every spice that sounded good at the time and Cholula, lots of that, too. Potent stuff! Had a couple of yellow onions left over so I sliced and pickled them, too. Other than in salads or just as a munchie what can I do with them? They are really good with beer, or about anything else, but, even my dogs hide from my breath after eating them. I don't know whether I have garlicky onions or oniony garlic. Any suggestions?

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  1. I put them in carnitas, or tacos when I make them. I love to use red onions, because they turn a beautiful pink color.

    1 Reply
    1. re: master815k

      yes yes the WILD fuschia color they turn...and I agree: so very delish with most Mexican foods!

    2. They're amazing on/in sandwiches and wraps, burgers, brats or other sausages, grilled cheese... Other than lettuce-type salads, they're great in potato salad too!

      On pizza? Or make pickled-onion focaccia?

      1. Beat me to it - use a Yucatecan style recipe:
        Sour (Seville) orange is best, but the grapefruit/orange/lime combo is pretty good. Pineapple or apple cider vinegar is third choice, not bad either.

        Coincidentally I just returned to the Yucatecan spot in my rotation - pibil pavo, black beans, pickled red onions, xnipec.

        NO garlic with the pickled onions. You're welcome :-).

        1 Reply
        1. re: DiveFan

          No garlic? I should have read before I pickled. Those things are potent! I think I'll do some onion dicing while waiting for this storm to end so I can shovel a path to my grill. Burgers, brats, anything to throw under them.

        2. I would think that would be savage good on a brat.

          2 Replies
          1. re: natewrites

            I was just thinking the same thing. Especially sauteed. Would work for a burger or dog, too.

            1. re: mamachef

              I have never tried sauteing pickled onions, yet. I plan to now though.

          2. Love them on just about everything. Terrific on a bowl of chili, a taco salad, and they make an ordinary sandwich terrific. Love them with chicken or tuna salad. They make a Cuban sandwich fabulous. Last time I got them out was for an Asian noodle bowl. BTW, I have a really old Mexican cookbook where they're called "soused" onions, and that recipe has a bit of garlic only, and includes some water. I keep them in a jar in the fridge alongside different hot sauces (they keep for months), and anytime I try a recipe that turns out to be sorta blah I may grab them to add some zing.