Sweet Pickled Onions (Japanese-Style, No Refined Sugar, Vegan)
This is a lovely recipe for vibrantly colored sweet pickled onions, tinted pink and lightly sweetened with a small amount of cooked beets. Perfect for topping vegan Japanese curry rice, or vegan chirashi sushi and as a filling for vegan futomaki sushi.
Equipment
- cutting board
- kitchen knife
- Bowl
- Chopsticks
Ingredients
- 50 g fresh onions
- 20 g cooked beets deep red-purple color, firm texture, thinly sliced
Seasonings
- 2 tsps apple cider vinegar or rice vinegar
- 1 pinch natural salt
- sugar optional
Instructions
- Prepare the onions: Cut onions in half vertically, then slice horizontally into very thin slices. If using regular onions (not fresh), soak the slices in cold water for 5-10 minutes, then drain well.50 g fresh onions
- Mix the ingredients: In a glass jar or container, combine sliced onions, sliced cooked beets, apple cider vinegar, and salt.20 g cooked beets, 2 tsps apple cider vinegar, 1 pinch natural salt
- Marinate❶: Let sit at room temperature for at least 30 minutes, stirring occasionally.
- Adjust sweetness: Taste the liquid. If it’s not sweet enough, add sugar gradually (starting with ½ teaspoon) and adjust to taste.sugar
- Marinate❷: Cover and refrigerate overnight.
- Store: Keep refrigerated in an airtight container. Best consumed within 5 days.
Notes
- Use fresh onions (新玉ねぎ) for best results – naturally mild and sweet
- Choose beets with deep red-purple color for natural sweetness and vibrant pink color
- Sugar amount varies by beet sweetness – taste and adjust
- Overnight marination significantly improves flavor and color