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Alternative Vinegar Options
Chef Keller denotes white wine vinegar for the vinegar mixture in this recipe but encourages experimentation. There are several other common vinegars which serve as adequate substitute as well; the only real difference is a preference in taste:
- Apple cider vinegar
- White vinegar
- Red wine vinegar
How to Pickle Red Onions
- Put the sliced red onions into a canning jar.
- Use a ratio of 2:1:1—2 parts water, 1 part sugar, and 1 part vinegar. Adjust the amount of pickling liquid to match the size of the batch of pickled onions you want to make. If you are unfamiliar with ratios, 2 cups water, 1 cup sugar, and 1 cup vinegar in a 16-ounce canning jar is a good place to start. How many onions you use will depend on their size.
- Combine the water, sugar, and vinegar into a saucepot and bring to a simmer. Once all of the sugar has dissolved into the liquid, pour the hot pickling liquid over the red onions to submerge them and seal the jar.
- Store in the refrigerator.
Chef Thomas Keller’s Recipe for Arugula Salad With Pickled Red Onions
The bright acidity of the pickled onions is a perfect complement to this lightly dressed leafy salad.
Mise en place
- Olive oil
- Kosher salt
- Pickled red onions (recipe above)
- Marcona almonds
- Balsamic vinegar
- Mixing bowl
- Salad tongs
Lightly dress the arugula with oil olive, using just enough that the leaves take on a light sheen, and toss. Sprinkle with salt. The oil will help the salt cling to the arugula. Garnish with almonds and pickled red onions and toss with balsamic vinegar.