Featured Recipe
Quick Pickled Red Onion Pomegranate
By Kate
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Red onions thinly sliced and softened in near-boiling water to cut sharpness, then soaked in a tart-sweet marinade with freshly squeezed pomegranate juice and lime, and a drizzle of avocado oil – a switch for olive to bring a creamy hint. Pomegranate seeds play double duty: some crushed for juice extraction, others kept whole for texture. Salt and pepper for seasoning. A quick 15-minute rest lets flavors meld, balancing acidity and freshness. Simple. No sugar needed, relying on natural pomegranate sweetness.
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Prep:
25 min
Cook:
0 min
Total:
25 min
Serves:
2 servings
quick meals
pickling
salad toppings
Introduction
Forget the usual pickle routine. Quick technique using hot water softens onion, retains that crisp bite but loses the raw punch that ruins dishes. Crushing pomegranate seeds to release juice on spot—not from bottle. Fresh juice means no sweetness lost, just clean fresh sharpness. Using avocado oil adds mild flavor, nothing greasy overpowering. A splash of apple cider vinegar lifts that further—lime’s sharpness can get one note. Toss in whole seeds last for texture contrast. Chill broadly lets acidity and sugar from pomegranate harmonize. No sugar, no complicated syrups. Keep it short: onions should blush but not turn floppy. One of those quick fix add-ons to punch up salads, tacos bold, sandwiches bright. Keep tools handy, clean fast—pomegranate juice stains.
Ingredients
About the ingredients
Changing quantities makes sense; onions vary in size and sharpness. Adjust acidic components accordingly: more lime or vinegar for punchier sour. Avocado oil chosen for smooth texture and high smoke point if you want to sear onions before marinade. Pomegranate juice extracted fresh avoids weird bitterness from bottled juice. Whole seeds reserved add visual contrast and crunch; don’t mash all or lose texture. If can’t find pomegranates, tart juices like red currant or cranberry work as citrus-y acid plus fruit sweetness. Salt crucial here; it balances acidity and draws moisture out of onions but too much kills brightness. Pepper adds subtle heat — freshly ground for best aroma. No sugar needed. If onions too sharp for you, increase soaking time but watch texture. Paper towel drying essential—leftover water dilutes marinade quickly.
Method
Preparation
- Slice red onion thin—aim for even ribbons. Rinse in cool water to loosen dirt, then put them in a heatproof bowl.
- Pour almost boiling water (just off boil) to cover onion completely. Listen to that soft hiss, steam curling around edges. Leaves the snap in but dulls that harsh bite. Five to six minutes here; onions turn slightly translucent, no slushy mush.
- Drain well, then pat dry with kitchen towels or paper. Water dilutes marinade; no compromise here.
- Reserve roughly 50 g (1/3 cup) whole pomegranate seeds. Set aside.
- Take remaining seeds, crush roughly with the back of a spoon in another bowl to release juice. Be firm but no pulverizing to avoid bitterness. Strain juice through fine mesh to remove pulp, discard crushed seeds.
- In the bowl with drained onions, add avocado oil, lime juice, and apple cider vinegar. The cider vinegar adds a mild tang and complexity, replacing plain lime in part.
- Pour strained pomegranate juice into mixture. Salt generously, then pepper freshly ground. Taste as you go; the acidic balance may shift depending on pomegranate ripeness.
- Toss gently to coat everything. Add reserved whole seeds, fold carefully to keep their shape intact.
- Cover and refrigerate for about 15 to 20 minutes, allowing onions to blush softly and flavors to combine. No need longer unless tougher onions or you prefer sharpness tamed more.
- Serve chilled or at room temp. Use in salads, tacos, grilled veggies.
- Pomegranate juice stains fast—wash hands and utensils immediately.
- No pomegranate? Try substituting with fresh red currant juice or tart cranberry juice to keep that sharp, fruity edge.
- Onion too harsh? Soak longer in water but watch texture, don't oversoften.
- No avocado oil? Use light nut oil or grapeseed to avoid overpowering flavor.
- Skip vinegar for mellow acidity but juice alone may lack punch.
Pomegranate prep
Marinade and assembly
Cleanup tip
Substitutions and tips
Technique Tips
Hot water soak is key step: watch onions closely. They go from raw crunch to softened but still with bite in minutes. Too long, you get soft mush, which is flavorless and ugly visually. Drain and pat dry well—wet onions dilute the marinade and prevent absorption. Crushing seeds just enough breaks juice sacs but avoid pulp and membranes that spoil texture. Strain juice carefully to avoid bitterness. Adding vinegar balances lime’s acidity and deepens flavor without overpowering fruit. Toss gently to keep onions intact and prevent bruising the seeds you want whole. Resting chill time helps ingredient synergy—don’t rush. Use within same day for freshness. Pomegranate juice stains—clean bowls and utensils immediately with cold water to avoid stubborn marks. Use as garnish or topping to punch brightness in otherwise dull dishes.
Chef's Notes
- 💡 Onions need care when slicing. Thin, even ribbons important. Too thick, raw bite sticks around. Rinse cool water helps. Clean, crisp onions! Near-boiling water key for softening—but don’t drown them.
- 💡 Pomegranate seeds can stain hands. Wear gloves if needed. Cutting and separating seeds can be messy. Work inside a bowl to catch juices. Always crush seeds gently—reduce bitterness but keep texture.
- 💡 Adjust lime and vinegar to your taste—want it more sour? Add more vinegar or lime juice. Fresh juice means clean flavor; bottled options might add bitterness. Use caution here—monitor balance.
- 💡 If using another oil, ensure it's light. Nut oils might overpower. Grapeseed oil works well. Avoid strong-flavored oils; you want mildness, not distraction. High smoke point helps if cooking onions before marinating.
- 💡 Keep the resting time short; 15-20 minutes max. Let it chill too long and onions droop. Check texture! Crispiness should remain. If want less sharpness, let them soak longer initially.
