Pickled Onion Lotus Flowers by @le.renard.et.les.raisins

20 min

2 servings

🧅

2 large

White onion

🍶

300 ml

White vinegar

🫜

1 medium

Beetroot

🫙

6 g

Turmeric powder

🍬

75 g

Sugar

🧂

12 g

Salt

💧

600 ml

Water

🌸

3 g

Dried rose petals

🌿

2

Bay leaves

⚫

3 g

Green peppercorns

  1. Peel
    • white onion

    Peel the 2 white onions and trim a thin slice from both the root and stem ends.

  2. Cut
    • white onion

    Cut each onion into 8 wedges, stopping halfway through so the wedges remain attached at the base.

  3. Peel
    • raw beetroot

    Peel and thinly slice the raw beetroot.

  4. Pour
    • white vinegar

    Pour 5.1 fl oz (150 ml) white vinegar into each heatproof container.

  5. Add
    • salt
    • granulated sugar

    Add 1 tsp salt and 3 tbsp granulated sugar to each container.

  6. Add
    • raw beetroot
    • dried rose petals

    Add the sliced raw beetroot and dried rose petals to one container for pink pickles.

  7. Add
    • ground turmeric
    • bay leaves

    Add ground turmeric, bay leaves, and green peppercorns to the second container for orange pickles.

  8. Place
    • white onion

    Place one cut white onion in each container.

  9. Pour
    • boiling water
    • White onion

    Pour boiling water into each container until the onion is completely covered.

  10. Cool

    Seal the containers and leave them at room temperature until cool.

  11. Refrigerate

    Refrigerate the sealed containers for 24 min to 48 min.

  12. Serve
    • white onion

    Remove the onions and gently open the attached wedges to create flower shapes before serving.

Pickled Onion Lotus Flowers by @le.renard.et.les.raisins

20 min

2 servings

🧅

2 large

White onion

🍶

300 ml

White vinegar

🫜

1 medium

Beetroot

🫙

6 g

Turmeric powder

🍬

75 g

Sugar

🧂

12 g

Salt

💧

600 ml

Water

🌸

3 g

Dried rose petals

🌿

2

Bay leaves

⚫

3 g

Green peppercorns

Preparation Steps

  1. Step 1/12

    Peel the 2 white onions and trim a thin slice from both the root and stem ends.

    🧅white onion
    🔪knife
    🪵cutting board

  2. Step 2/12

    Cut each onion into 8 wedges, stopping halfway through so the wedges remain attached at the base.

    🧅white onion
    🔪knife
    🪵cutting board

  3. Step 3/12

    Peel and thinly slice the raw beetroot.

    🫜raw beetroot
    🔪vegetable peeler
    🔪knife
    🪵cutting board

  4. Step 4/12

    Pour 5.1 fl oz (150 ml) white vinegar into each heatproof container.

    🍶white vinegar
    🥛heatproof measuring jug

  5. Step 5/12

    Add 1 tsp salt and 3 tbsp granulated sugar to each container.

    🧂salt
    🍬granulated sugar
    🥄measuring spoon

  6. Step 6/12

    Add the sliced raw beetroot and dried rose petals to one container for pink pickles.

    🫜raw beetroot
    🌸dried rose petals
    🔪knife

  7. Step 7/12

    Add ground turmeric, bay leaves, and green peppercorns to the second container for orange pickles.

    🫙ground turmeric
    🌿bay leaves
    ⚫green peppercorns
    🥄measuring spoon

  8. Step 8/12

    Place one cut white onion in each container.

    🧅white onion

  9. Step 9/12

    Pour boiling water into each container until the onion is completely covered.

    💧boiling water
    🥛heatproof measuring jug

  10. Step 10/12

    Seal the containers and leave them at room temperature until cool.

  11. Step 11/12

    Refrigerate the sealed containers for 24 min to 48 min.

  12. Step 12/12

    Remove the onions and gently open the attached wedges to create flower shapes before serving.

    🧅white onion

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Herbs, Spices

Ingredients

White onion, White vinegar, Beetroot, Turmeric powder, Sugar, Salt, Water, Dried rose petals, Bay leaves, Green peppercorns

Notes

White onion (large), White vinegar (food-grade white vinegar or dairy-free cider vinegar, 150ml per jar), Beetroot (raw, peeled, for the pink color), Turmeric powder (or several peeled fresh turmeric roots, for the orange color), Sugar (3 tbsp per jar), Salt (1 tsp per jar), Water (boiling water, to top up each jar to the top of the onion), Dried rose petals (for the pink jar, for fun, amount not given), Bay leaves (for the orange jar, amount not given), Green peppercorns (a few, for the orange jar)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Low-fat, Low-calorie

Calories

69 kcal

Macro nutrients

Carbohydrates: 16g, Protein: 1.5g, Fat: 0.2g, Fiber: 2.5g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 169mg, Iron: 0.5mg

Vitamins

Vitamin C: 7mg, Folate: 24mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, measuring spoon, vegetable peeler, heatproof measuring jug

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Condiment, Appetizer

Occasions

Lunch, Dinner, Picnic, Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crisp, Tender, Juicy

Flavors

Tangy, Sweet, Salty, Earthy, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep sealed only until the brine has cooled completely.), fridge : 7 days (Store sealed in clean airtight containers and keep the onions submerged in brine.), freezer : (Freezing is not recommended because it softens the onion texture.)