Equipment
Ingredients
Produce
- 300 g red onions, peeled
Brine
- 250 ml white wine vinegar
- 250 ml water
- 30 g granulated sugar
- 15 g kosher salt
Aromatics
- 2 star anise, whole
Nutrition (per serving)
Method
Thinly slice the peeled red onions into complete rings, keeping them roughly 3 millimeters thick to maintain a crisp texture.
Tightly pack the sliced onion rings and whole star anise into a clean, heatproof glass jar.
Combine the white wine vinegar, water, granulated sugar, and kosher salt in a small saucepan.
Place the saucepan over medium heat and bring the liquid to a gentle simmer at 90°C/195°F. Stir occasionally until the sugar and salt have completely dissolved.
Carefully pour the hot brine over the onions in the jar, ensuring all pieces are fully submerged. Press down gently with a spoon if necessary.
Leave the jar uncovered to cool completely to room temperature. Once cool, seal tightly and refrigerate.
Chef's Notes
- To maximize crunch, you can use a completely cold brine, though it will take up to a week for the onions to develop their signature bright pink hue.
- Ensure your glass jar is thoroughly washed and sterilized with boiling water before use to maximize the shelf life.
- The color deepens and the star anise flavor intensifies over time. For the best flavor integration, wait at least 24 hours before serving.
Storage
Refrigerator: 6 months — Keeps exceptionally well. The pink hue will deepen and the flavor will mellow as it ages.
