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Culinary Arts

How to Pickle Red Onions With Chef Thomas Keller

Written by MasterClass

Nov 22, 2018 • 1 min read

First time picklers: fear not. Michelin-starred Chef Thomas Keller of The French Laundry shares an easy recipe for quick pickled onions.

Written by MasterClass

Nov 22, 2018 • 1 min read

Chef Thomas Keller’s Recipe for Pickled Red Onions

Ingredient Checklist

Mise en place

Ingredients

  • Water
  • Sugar
  • White wine vinegar (or vinegar of your choice)
  • Red onions, sliced

Equipment

  • Saucepot
  • Canning jar (for example, mason jar)

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

  1. Put the sliced red onions into a canning jar.
  2. 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.
  3. 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.
  4. Store in the refrigerator.

Chef Thomas Keller’s Recipe for Arugula Salad With Pickled Red Onions

Ingredient Checklist

The bright acidity of the pickled onions is a perfect complement to this lightly dressed leafy salad.

Mise en place

Ingredients

  • Arugula
  • Olive oil
  • Kosher salt
  • Pickled red onions (recipe above)
  • Marcona almonds
  • Balsamic vinegar

Equipment

  • 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.

Thomas Keller

Teaches Cooking Techniques I: Vegetables, Pasta, And Eggs: Fundamental techniques. Fantastic food.

Chef Thomas Keller is the only American chef to hold multiple Michelin three-star ratings. In his MasterClass, the chef behind The French Laundry teaches you the foundations of his kitchen, from cookware to essential ingredients. Learn techniques like blanching, glazing, confit, and more. Gain the skills—and confidence—that will help you execute vegetables, eggs, and pastas to perfection.

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