Pickling Onions
Estimated Inventory, lb : 0
Description/Taste
Pickling onions are small in size, averaging 2 to 5 centimeters in diameter, and vary in appearance, depending on the specific variety. The petite onions generally have a round to oval shape with a blunt, curved nature, and some types showcase tapered, slightly pointed ends. Pickling onions have thin skins and are enveloped in several tightly packed, dry, brittle, parchment-like layers. The skin appears in shades of yellow, brown, and white to red hues, varying by type, and sometimes exhibits faint striations extending the length of the onion. As the exterior layers are peeled away, semi-translucent flesh is revealed with a crisp, aqueous, crunchy, and succulent consistency. The flesh is comprised of rings and ranges in color from white, ivory, and purple to purple-red. When cooked, the flesh softens into a tender texture. Pickling onions are edible raw or cooked and have a sweet, savory, mildly pungent, and tangy flavoring. Some varieties will be sweeter and milder than others, depending on their growing conditions and specific type.
Seasons/Availability
Pickling onions are available year-round.
Current Facts
Pickling onions, botanically classified as Allium cepa, are a category of small-sized onions belonging to the Alliaceae family. The term pickling traditionally refers to onion varieties grown for use in pickled culinary preparations. Pickling onions is a broad term, and each region may have varying types of onions generally grouped under this name. The most common Pickling onions include Barletta onions, Paris Silverskin, Improved Queen, Boiling onions, and other Silverskin types, also known as Pearl, Baby, Button, and Cocktail onions. Pickling onions are favored for their small size, less pungent taste, and fast-growing nature. It is important to note that some types of Pickling onions are harvested early during cultivation to obtain onions smaller in size, while other cultivars are small even at maturity. Pickling onions are commercially cultivated and sold in markets worldwide for their ability to be used whole in culinary preparations. The small onions are famous for their pickled capabilities, but they are also incorporated into a wide array of fresh and cooked recipes as savory-sweet aromatics.
Nutritional Value
Pickling cucumbers vary in nutritional value, depending on the specific variety. Onions, in general, are a source of vitamin C to strengthen the immune system, magnesium to control nerve functions, fiber to regulate the digestive tract, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Onions also provide minerals such as phosphorus, calcium, copper, potassium, and zinc to support bones and teeth, balance fluid levels within the body, produce red blood cells, and help with metabolism. Other nutrients include selenium, thiamin, riboflavin, niacin, B6, and folate.
Applications
Pickling onions have a mild, savory-sweet taste suited for fresh and cooked preparations. Though the onion’s name indicates its use in pickled preparations, Pickling onions are also utilized for their small size and less pungent nature in other dishes. The onions can be chopped into guacamole, salsa, and other creamy dips, diced into salads and grain bowls, and used as a topping over tacos and sandwiches. Pickling onions can also be peeled and tossed whole in soups and stews or roasted as a simple side. Worldwide, Pickling onions are most popularly pickled whole. The tangy bulbs can be eaten as a stand-alone snack or served as a tangy condiment. In Asia, pickled onions are served as an appetizer or palate cleanser. They are also mixed into rice, noodle dishes, and soups. In Europe, pickled onions are frequently layered onto sandwiches, served with baked or mashed potatoes, or eaten with savory meat pies. Small-sized onions are also popularly cooked into sauces and hearty stews in France. In addition to sauces, Pickling onions are a common ingredient on burgers in Australia and are also enjoyed pickled on cheese boards. Pickling onions pair well with herbs such as thyme, basil, parsley, tarragon, and sage, spices including cumin, sumac, and cayenne, and meats including beef, pork, and poultry. Whole, unpeeled Pickling onions will keep for several weeks when stored in a cool, dry, and dark location with ample air circulation.
Ethnic/Cultural Info
Pickling onions were an essential ingredient in several traditional dishes served throughout 19th and 20th century England. The small bulbs were historically pickled whole in malt vinegar as a brine base, giving the onions a sweet, tangy, and caramelized taste. This style of pickling was mainly associated with pubs across England, nicknamed pub-style pickled onions, and each establishment would have jars on hand of the small onions floating in the dark brown brine. Pub-style pickled onions were eaten as an accompaniment to beer alongside eggs and potatoes. Over time, pickled onions were served with fish and chips, another customary pub meal, and the ploughman’s lunch, a meal of bread, cheese, and pickled onions. In the modern day, Pickling onions are still used to make pub-style pickled onions and are also placed on charcuterie boards during the holidays as a festive but also historical ingredient.
Geography/History
Wild forms of onions are believed to be native to Central Asia and have been growing wild since ancient times. Onions are one of the oldest cultivated ingredients and were selectively bred in civilizations as a medicinal and culinary crop. As distinct traits were chosen during cultivation, onions began to form bulbs and take on the shape seen in markets today. Onions spread from Asia to Europe through trade routes and traveling merchants and were adopted into many cultures for their extended storage properties and ability to be preserved, pickled, or dried. Smaller-sized onions have also been around since ancient times, and much of the history of specific types is unknown. The practice of selecting immature or smaller onions for culinary use spread during the 15th century through the expansion of the spice trade. Pickling vegetables, in general, notably increased in popularity throughout the 18th century. By the 19th century, breeders had created new varieties of smaller onions for easier preparation for pickles and other culinary dishes. Today, Pickling onions are cultivated worldwide and are grown in commercial and home gardens. There are many different varieties with varying histories, and each region will have distinct types sold under the general pickling name. Pickling onions are sold through local markets, supermarkets, and wholesalers. The Pickling onions featured in the photograph above were sourced from markets in Australia.
