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Airtender Vacuum Pickled Onions



Airtender Vacuum Pickled Onions


Pickled vegetables are a hugely versatile component for many savory dishes. One of our personal favorites is pickled red onion. Perfect on avocado toast, the finishing touch on a hamburger, as a side dish for a BBQ or simply as a snack with some crackers and cream cheese.

There is one drawback though: it takes quite some time to get all of the flavor and tenderness into your onions. That is, if you use conventional methods. Enter Airtender & Nanostopper. 

With the power of vacuum, pickling vegetables will be lifted to a whole new level. Experience maximum flavor with a minimum of effort an time. Here is how it works: 


  • 300 gr red onion
  • 100 ml apple cider vinegar
  • 100 gr sugar
  • 50 ml water
  • 2 star anis
  • 2 cloves
  • 2 st kardemom
  • 5 gr course sea salt
  • 10 black pepper corns


  • Peel the onions and cut into thin slices.
  • Combine the vinegar and water with all of the spices into a saucepan and bring to a boil.
  • Put the sliced onions into a sturdy glass food jar and add the liquid. It's up to you if you leave in the spices for extra intense flavor.
  • Prepare the lid for a Nanostopper if you haven't already done so. Close the lid tightly and place the Nanostopper in the lid.
  • Set the Airtender to V mode, setting 3. Activate and extract air out of the jar until the Airtender automatically stops.

The onions will be infused after only 15 minutes, but the longer you leave them (under vacuum), the softer and more tasty they get.


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