PANTRYFLEX

shake · pickle sauce

★ STARRED KITCHENPrep 5 min

Pickled Red-Onion Brine

Independent adaptation of a publicly published Richie Lin recipe. Not affiliated with, sponsored by, or endorsed by Richie Lin.

CONDIMENT · BEEF TARTARE & SANDWICHES

In the published recipe, this is the condiment for beef tartare. The same recipe pairs it with Sous-Vide Egg-Yolk Purée, the egg-yolk purée.

Lin's pickled red onion for beef tartare.

On the jar

PICKLED

Method
shake
Yield
about 2 cups
Ingredients
4
Jar batch
0.45× recipe
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Ratio

Ratio by volume: RICE VINEGAR 250 ml, WATER 250 ml
RICE VINEGAR 250 mlWATER 250 ml

Ingredients

  • Rice Vinegar1 cup (250 ml)
  • Water1 cup (250 ml)
  • Sugarabout ⅔ cup (125 g)
  • Beet20 g

Where it sits

One of 15 pickle sauces in the catalog, with 4 ingredients against a median of 4.

The acid here is rice vinegar. In this category chefs also reach for Sherry vinegar (3 recipes), white wine (3), and white vinegar (3).

Method

  1. Pour to the lines in order (bottom → top): RICE VINEGAR, WATER.
  2. Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: BEET (about 1 Tbsp).
  4. Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

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Provenance

Richie Lin. Contemporary / Taiwanese. Cited awards include: Michelin 1* (MUME, Taipei).

Adapted from a Richie Lin recipe (Richie Lin / FOUR Magazine (beef tartare)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Richie Lin / FOUR Magazine (beef tartare) (published as “Pickled Red-Onion Brine”). Full citation lives in Provenance.

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