Instead · 1
raw red onion soaked in lime or vinegar for fifteen minutes
one for one
- What it gets you
- Pickled onion, essentially. The quick version is the version most kitchens use.
- What it costs you
- Fifteen minutes, and slightly less color.
Substitutions · 6 dishes here use it
Out of pickled onion
Acid, crunch and color in one spoonful, and it takes twenty minutes to make. It is the cheapest way to make a heavy plate look and taste finished.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
1 of the 6 dishes here that mention pickled onion list it as optional — 17% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
any sharp pickle — cornichon, giardiniera, pickled jalapeno
one for one
- What it gets you
- Acid and crunch in the same place on the plate.
- What it costs you
- The allium sweetness, which was cutting the fat underneath.
Instead · 3
sauerkraut or kimchi
one for one
- What it gets you
- A sour, crunchy, fermented topping doing the same balancing job.
- What it costs you
- The color and the mildness. These are much louder and they carry their own agenda.
Where you can just leave it out · 1
These dishes list pickled onion as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Where the swap will be tasted · 1
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes pickled onion a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company pickled onion keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.