You can slice the onions to the thickness you prefer — however thick, they’ll still take the pickling solution. Some people prefer to cut the onions in a full moon, which makes them easy to grab with a fork; others prefer them smaller, cut them into half moons. [1] X Research source
Why parboil the onions? Parboiling removes a little bit of the acid zing from raw onions. You don’t have to parboil if you like the zing of raw onions, but a slightly mellower onion makes the pickling juice really stand out.
Store pickled onions in the refrigerator for up to 2 weeks. [3] X Research source Red onions which are pickled will turn slightly pink as they age.
Fresh whole garlic. A little goes a long way, but who doesn’t like the combination of garlic and onion? Simply divine. Fresh ginger. Cuts through the acidity with its distinctive taste. Bay leaf. Dried bay leaf has a smoky, fresh complexity. Fresh herbs. Experiment with rosemary, oregano, marjoram, or tarragon, among many others. Juniper berries. Fruity, spicy, complex. These berries give gin their distinctive taste. Star anise. Great substitute for or addition to cloves. Mustard seed. This seed adds a bit of smoky tang to the onions.
