RECIPE - Vacuum Pickled Red Onions

100% of the flavor, 10% of the prep time!

Pickled vegetables are a hugely versatile component for many savory dishes. One of our personal favorites is pickled red onion. Perfect on avocado toast, the finishing touch on a hamburger, as a side dish for a BBQ or simply as a snack with some crackers and cream cheese.

There is one drawback though: it takes quite some time to get all of the flavor and tenderness into your onions. That is, if you use conventional methods. Enter Airtender & Nanostopper. 

With the power of vacuum, pickling vegetables will be lifted to a whole new level. Experience maximum flavor with a minimum of effort an time. Here is how it works: 


300 gr red onion
100 ml apple cider vinegar
100 gr sugar
  50 ml water
    2 star anis
    2 cloves
    2 st kardemom
    5 gr course sea salt
   10 black pepper corns



Peel the onions and cut into thin slices.

Combine the vinegar and water with all of the spices into a saucepan and bring to a boil.

Put the sliced onions into a sturdy glass food jar and add the liquid. It's up to you if you leave in the spices for extra intense flavor. 

Prepare the lid for a Nanostopper if you haven't already done so. Close the lid tightly and place the Nanostopper in the lid. Set the Airtender to V mode, setting 3. Activate and extract air out of the jar until the Airtender automatically stops.

The onions will be infused after only 15 minutes, but the longer you leave them (under vacuum), the softer and more tasty they get.


Culinary Nanostopper Recipe Vacuum

← Oudere post Nieuwere post →