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Sauces and Condiments

Baroo's rose onion pickles

Baroo's rose onion pickles
Rick Loomis / Los Angeles Times

Kwang Uh is quietly focused, placing a few pickle slices in an earthenware bowl. The chef and co-owner of Baroo — a restaurant named for the bowls Buddhist monks use to eat their meals — is composing a plate of ... Read more

Total time: 45 minutes, plus pickling time | Makes about 1 quart drained pickled onion


  • 1 (6-inch) piece of dashi kombu
  • 5 cups water
  • 1 cup shiitake mushrooms with stems, cleaned
  • 1 1/2 cups vegetable trimmings (such as from carrot, fennel, celery, radish, nappa cabbage)

Step 1Combine the kombu and water in a saucepan and bring to a simmer over medium heat. Remove the kombu and bring the liquid to a simmer. Remove from heat. Add the shiitake mushrooms and trimmings and simmer very gently for 5 minutes. Remove from heat and strain the solids, discarding them. This makes about 1 quart dashi, more than is needed for the remainder of the recipe. The dashi will keep, covered and refrigerated, up to 5 days.

Rose onion pickles

  • 1 cup dark maple syrup
  • 2 cups white wine vinegar
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1 cup dashi
  • 1 tablespoon rose water
  • 2 teaspoons Sichuan peppercorns
  • 1 Thai lime leaf
  • About 2 tablespoons (28 grams) kosher salt
  • About 2 1/2 teaspoons (17 grams) sea salt
  • 2 1/2 pounds red onions (about 6), sliced into crescents

Step 1In a nonreactive pot, combine the maple syrup, vinegar, wine, dashi, rose water, peppercorns and leaf. Whisk in the salts. Bring to a boil over high heat, and then remove from heat.

Step 2Pour the hot liquid over the onions in a nonreactive container, and weight the onions down so they are completely submerged. Cover the container with cheesecloth or a towel, and keep in a cool, dry place for 1 to 2 days to quickly pickle the onions. Afterward, cover and refrigerate until ready to use.

Step 3The pickles are best if used within 1 week, but will keep, covered and refrigerated, up to 1 month.

Note: Adapted from a recipe by chef Kwang Uh of Baroo restaurant in Los Angeles.


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