12 Pickled Onion Garnish Ideas to Brighten Plates

I’ve found that pickled onions are the secret weapon that transforms a plate from ordinary to polished in seconds. They’re not just a condiment—they’re a finishing move that brings color, crunch, and a bright acidic punch to soups, salads, bowls, boards, and roasted vegetables. The beauty of pickled onions is that they’re endlessly customizable with quick refrigerator brines, no canning required. Whether you’re looking to add a pop of magenta to avocado toast or crown a winter stew with dill-brined slivers, these garnish ideas deliver high-impact results that make simple meals feel intentional and special.

What makes pickled onions such a powerful garnish is the texture contrast they bring—crisp, snappy rings against creamy dips, soft grains, or rich proteins. The acidity cuts through fat and adds brightness without extra salt. I’ve tested dozens of flavor combinations and plating styles, and I’m sharing twelve of my most reliable, visually striking approaches that work across cuisines and occasions. Each one is built on a simple brine formula you can batch on Sunday and pull from your fridge all week.

What You’ll Find in This List

This collection spans quick flavor variations—from classic red onions with mustard seed to maple-peppercorn versions, citrus-forward options, and herb-forward brines. You’ll find garnish ideas suited to weeknight dinners, cheese boards, grain bowls, and soup finishes. I’ve included slicing styles that maximize visual impact, brine ratios that keep rings crisp for days, and specific pairing suggestions so you know exactly where each variation shines.

• Classic red onion brines with mustard, dill, and spice variations
• Citrus-zest and herb-forward pickled onions for brightness
• Maple and peppercorn versions for cheese boards and roasted vegetables
• Quick-brine techniques that stay crisp for up to two weeks
• Plating and pairing tips for soups, bowls, salads, and boards

1. Classic Dill-Brined Red Onions

This is the foundation garnish I return to constantly—sharp, snappy rings with a subtle dill perfume that works on nearly everything. Red onions turn a brilliant magenta when brined, and the dill adds an herbaceous whisper without overpowering delicate dishes. The brine is equal parts vinegar and water with a touch of sugar and salt, so it comes together in minutes.

Whirl Factor: Crisp, jewel-toned rings with a clean dill finish that cuts through rich proteins and creamy bases.

Perfect for: soups, grain bowls, smoked fish, avocado toast, roasted root vegetables.

Ingredients

• 2 medium red onions, thinly sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 4 fresh dill sprigs
• 1 teaspoon mustard seeds
• 2 whole cloves garlic, smashed

Instructions

1. Bring vinegar, water, sugar, and salt to a boil in a small saucepan, stirring until sugar dissolves completely.
2. Place sliced onions, dill, mustard seeds, and garlic in a clean glass jar.
3. Pour hot brine over onions, making sure they’re fully submerged.
4. Cool to room temperature, then cover and refrigerate for at least 4 hours before using.
5. Onions will deepen in color and flavor over 24 hours and stay crisp for up to 2 weeks.

The observable cue here is the color shift—you’ll see the magenta deepen as the onions sit, which signals they’re developing flavor. If your onions soften too quickly, you’ve likely used too much salt or kept them at room temperature; stick to the ratio above and refrigerate immediately after cooling.

Make-Ahead Note: Batch these on Sunday and store in a sealed glass jar in the refrigerator for up to two weeks. The flavor actually improves after 24 hours, making this an ideal weekend prep.

2. Maple-Peppercorn Onions for Cheese Boards

When I’m building a cheese board, these are the garnish that gets compliments first—glossy rings with a hint of sweetness and a cracked-pepper bite. The maple adds warmth without being dessert-forward, and the peppercorns stay visible and textural on the plate. This variation is bold enough to stand up to aged cheddar and creamy brie alike.

Whirl Factor: Sweet-spicy crunch with visible peppercorn flecks that add sophistication to cheese and charcuterie.

Perfect for: cheese boards, cured meats, roasted beets, Brussels sprouts.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup apple cider vinegar
• ¾ cup water
• 3 tablespoons pure maple syrup
• 1 tablespoon kosher salt
• 1 teaspoon cracked black peppercorns
• 3 whole allspice berries
• 1 bay leaf
• 2 whole cloves garlic, crushed

Instructions

1. Heat vinegar, water, maple syrup, and salt in a saucepan until steaming (do not boil, as high heat can make maple bitter).
2. Layer onions, peppercorns, allspice, bay leaf, and garlic in a glass jar.
3. Pour warm brine over onions until fully covered.
4. Cool completely, then refrigerate for at least 6 hours.
5. Taste after 24 hours—the maple deepens and the pepper becomes more pronounced.

The key cue is the aroma: when you open the jar after 24 hours, you should smell the peppercorn and allspice clearly. If the brine tastes too vinegary, you’ve used too much acid; adjust by adding a touch more maple syrup or water next time.

Storage Note: These keep for up to 10 days in the refrigerator. The peppercorns stay crisp and visible, making them ideal for plating where texture contrast matters.

3. Citrus-Zest Pickled Onions

Bright, aromatic, and visually stunning with flecks of lemon and lime zest caught in the rings—these are my go-to for fish, seafood, and light grain bowls where you want acidity and fresh flavor. The citrus adds complexity without extra vinegar, so the brine stays balanced and clean. I love the way the zest clings to each ring and catches the light on the plate.

Whirl Factor: Citrus-forward crunch with visible zest flecks that brighten seafood, fish tacos, and light salads.

Perfect for: ceviche, grilled fish, shrimp, avocado toast, citrus-based grain bowls.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup white vinegar
• ¾ cup fresh lemon juice
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• Zest of 1 lemon, finely grated
• Zest of 1 lime, finely grated
• 4 whole coriander seeds
• 2 whole cloves garlic, sliced thin

Instructions

1. Combine vinegar, lemon juice, sugar, and salt in a saucepan and bring to a simmer.
2. Place onions, citrus zests, coriander seeds, and garlic in a clean jar.
3. Pour hot brine over onions, ensuring they’re submerged.
4. Cool to room temperature, then refrigerate for at least 4 hours.
5. The zest will distribute throughout the brine and cling to individual rings.

Watch for the observable cue of the zest settling into the brine and clinging to the onion rings—this signals proper infusion. If your zest sinks to the bottom too quickly, gently stir the jar halfway through the first hour of cooling to distribute it evenly.

Make-Ahead Note: These are best used within 5 days, as the citrus zest loses brightness after that. Prepare fresh batches mid-week if you’re using them frequently.

4. Spicy Habanero and Lime Onions

For heat lovers, these are the garnish that brings serious punch without overshadowing other flavors. I slice fresh habanero thinly and add it directly to the brine so the heat infuses gradually and stays balanced. The lime keeps the spice from feeling one-note, and the onions stay vibrant red with visible pepper flecks.

Whirl Factor: Crisp, spicy rings with a bright lime finish and visible heat from habanero—perfect for bold, savory dishes.

Perfect for: carnitas, pulled pork, black bean soups, roasted chicken, taco toppings.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup white vinegar
• ¾ cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 fresh habanero pepper, thinly sliced (remove seeds for less heat)
• 4 whole black peppercorns
• 2 cloves garlic, smashed
• 1 teaspoon coriander seeds

Instructions

1. Heat vinegar, lime juice, sugar, and salt until steaming (do not boil).
2. Place onions, habanero slices, peppercorns, garlic, and coriander seeds in a glass jar.
3. Pour hot brine over onions and peppers until fully submerged.
4. Cool completely, then refrigerate for at least 6 hours.
5. Taste after 24 hours—the heat will intensify as it sits.

The observable cue is the color of the brine: it should turn a pale pink as the habanero releases its flavor. If you find the heat too intense after 24 hours, remove the habanero slices; the onions will retain spice but become more balanced.

Storage Note: These keep for up to 10 days in the refrigerator. The habanero slices stay visible and flavorful, adding both heat and visual interest to the plate.

5. Mustard Seed and Turmeric Golden Onions

When I want a garnish that’s visually different and earthy-warm, these golden onions deliver. Yellow onions turn pale gold in the brine, and the turmeric adds an anti-inflammatory warmth that pairs beautifully with curries, roasted root vegetables, and creamy soups. The mustard seeds stay visible and add a subtle pop when you bite into them.

Whirl Factor: Pale golden rings with warm turmeric and visible mustard seeds—earthy, spiced finish for warm-weather dishes.

Perfect for: curry bowls, roasted cauliflower, lentil soups, roasted root vegetables, Indian-spiced dishes.

Ingredients

• 2 medium yellow onions, thinly sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground turmeric
• 1 tablespoon yellow mustard seeds
• 4 whole cloves garlic, smashed
• 1 whole dried red chili, crumbled

Instructions

1. Combine vinegar, water, sugar, salt, and turmeric in a saucepan and bring to a boil, stirring until turmeric is fully dissolved.
2. Place sliced onions, mustard seeds, garlic, and chili in a clean jar.
3. Pour hot brine over onions, making sure they’re fully submerged.
4. Cool to room temperature, then refrigerate for at least 4 hours.
5. The turmeric will deepen slightly over 24 hours, and the mustard seeds will soften slightly but remain textural.

The observable cue is the brine color—it should be a pale golden yellow from the turmeric. If the color is too pale, you may not have dissolved the turmeric fully; whisk it well in the hot liquid before pouring.

Make-Ahead Note: Batch these on Sunday and store for up to two weeks. The turmeric flavor deepens slightly, making them better after 24 hours.

6. Red Wine and Rosemary Onions

Rich, wine-dark, and deeply aromatic, these are the garnish I choose when I want elegance and depth. The red wine adds tannins and body that pair beautifully with roasted meats and hearty soups, while the fresh rosemary keeps everything bright and herbaceous. The onions turn a deep burgundy and the rosemary sprigs stay visible on the plate.

Whirl Factor: Deep burgundy rings infused with wine and fresh rosemary—sophisticated finish for roasted meats and rich soups.

Perfect for: beef stew, roasted lamb, mushroom soups, roasted root vegetables, charcuterie boards.

Ingredients

• 2 medium red onions, thinly sliced
• ½ cup red wine vinegar
• ½ cup dry red wine
• ½ cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 3 fresh rosemary sprigs
• 2 whole bay leaves
• 3 cloves garlic, smashed

Instructions

1. Combine red wine vinegar, red wine, water, sugar, and salt in a saucepan and bring to a simmer.
2. Place sliced onions, rosemary sprigs, bay leaves, and garlic in a glass jar.
3. Pour hot brine over onions until fully submerged.
4. Cool completely, then refrigerate for at least 6 hours.
5. The color will deepen to a rich burgundy over 24 hours.

The observable cue is the depth of color—the onions should shift from bright magenta to deep burgundy as they sit. If the color remains too light after 24 hours, your red wine may have been too light; use a fuller-bodied wine next time.

Storage Note: These keep for up to two weeks in the refrigerator and actually taste better after 48 hours as the wine and rosemary flavors meld.

7. Beet and Horseradish Onions

For a garnish that’s visually striking and packed with umami heat, these are unbeatable. I add fresh beet juice to the brine so the onions turn a deep magenta-purple, and the fresh horseradish adds a sharp, clearing heat that cuts through rich dishes. The result is a garnish that looks like a jewel and tastes bold and alive.

Whirl Factor: Deep purple rings with sharp horseradish heat and subtle earthiness—dramatic finish for roasted meats and creamy dips.

Perfect for: prime rib, roasted beef, smoked fish, beet salads, creamy soups.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup white vinegar
• ¾ cup fresh beet juice (or 1 small raw beet, grated)
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons fresh horseradish, finely grated
• 4 whole cloves garlic, smashed
• 1 teaspoon caraway seeds
• 1 whole bay leaf

Instructions

1. Combine vinegar, beet juice, sugar, and salt in a saucepan and bring to a boil.
2. Place onions, horseradish, garlic, caraway seeds, and bay leaf in a clean jar.
3. Pour hot brine over onions, ensuring they’re fully submerged.
4. Cool to room temperature, then refrigerate for at least 6 hours.
5. The horseradish will soften slightly but remain sharp; the color will deepen to a deep purple.

The observable cue is the color intensity and the aroma—you should smell the horseradish clearly when you open the jar. If the horseradish flavor fades too quickly, use fresh horseradish root rather than prepared; the fresh version holds its bite longer.

Make-Ahead Note: These are best used within 5 days, as the horseradish heat diminishes after that. Make fresh batches if you’re using them frequently throughout the week.

8. Coconut Vinegar and Ginger Onions

Tropical, bright, and slightly funky in the best way, these onions bring an unexpected twist that works beautifully in Southeast Asian bowls and light seafood dishes. The coconut vinegar adds subtle sweetness without sugar, and the fresh ginger stays visible and aromatic. The onions stay crisp and the brine has a pale golden tone.

Whirl Factor: Crisp rings with tropical coconut notes and bright ginger—perfect for Vietnamese and Thai-inspired bowls.

Perfect for: pho, banh mi, shrimp bowls, fresh spring rolls, grilled fish, coconut curry bowls.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup coconut vinegar
• ¾ cup water
• 1 tablespoon fish sauce
• 1 tablespoon kosher salt
• 2 tablespoons fresh ginger, thinly sliced into matchsticks
• 2 whole Thai bird chilis, cracked
• 3 cloves garlic, thinly sliced
• 1 teaspoon coriander seeds

Instructions

1. Combine coconut vinegar, water, fish sauce, and salt in a saucepan and bring to a simmer.
2. Place onions, ginger matchsticks, chilis, garlic, and coriander seeds in a glass jar.
3. Pour hot brine over onions, making sure they’re fully submerged.
4. Cool to room temperature, then refrigerate for at least 4 hours.
5. The ginger will infuse the brine and stay visible; the flavor will brighten over 24 hours.

The observable cue is the aroma and the ginger visibility—you should see the ginger slices clearly distributed throughout the brine. If the ginger flavor is too subtle, add an extra tablespoon of ginger next time; coconut vinegar is milder than rice vinegar, so it needs bold aromatics.

Storage Note: These keep for up to one week in the refrigerator. The ginger stays bright and the fish sauce flavor deepens, making them better after 24 hours but best used within 5 days.

9. Apple Cider and Thyme Onions

Autumn in a jar—these onions are warm, aromatic, and perfect for fall entertaining. The apple cider vinegar brings natural sweetness without added sugar, and the fresh thyme adds an earthy, herbaceous note that pairs beautifully with roasted vegetables, pork, and game. The onions stay bright magenta with visible thyme leaves.

Whirl Factor: Warm, herbaceous rings with apple cider sweetness and visible thyme—perfect for fall boards and roasted dishes.

Perfect for: roasted pork, roasted Brussels sprouts, butternut squash, apple-based dishes, harvest boards.

Ingredients

• 2 medium red onions, thinly sliced
• 1 cup apple cider vinegar
• ½ cup water
• 1 tablespoon honey
• 1 tablespoon kosher salt
• 4 fresh thyme sprigs
• 2 whole bay leaves
• 3 cloves garlic, smashed
• 1 teaspoon juniper berries (optional)

Instructions

1. Combine apple cider vinegar, water, honey, and salt in a saucepan and bring to a simmer.
2. Place onions, thyme sprigs, bay leaves, garlic, and juniper berries in a clean jar.
3. Pour hot brine over onions until fully submerged.
4. Cool completely, then refrigerate for at least 4 hours.
5. The thyme will infuse the brine and stay visible; the flavor will mellow and deepen over 24 hours.

The observable cue is the aroma—when you open the jar, you should smell the thyme and apple cider clearly. If the thyme flavor is too subtle, add an extra sprig next time; fresh thyme is mild and benefits from generous amounts.

Make-Ahead Note: Batch these on Sunday and store for up to two weeks. The honey and apple cider vinegar combination means these stay crisp and flavorful longer than vinegar-only versions.

10. Pomegranate and Star Anise Onions

Jewel-toned and festive, these are the garnish I reach for when I want maximum visual impact and sophisticated flavor. The pomegranate juice adds tartness and a hint of sweetness, while the star anise brings warm spice notes that feel special without being heavy. The onions turn a deep ruby color and the star anise stays visible on the plate.

Whirl Factor: Deep ruby rings with warm spice and pomegranate tartness—show-stopping finish for holiday tables and special dinners.

Perfect for: roasted duck, lamb dishes, beet salads, cheese boards, roasted root vegetables.

Ingredients

• 2 medium red onions, thinly sliced
• ½ cup white vinegar
• ½ cup pomegranate juice
• ½ cup water
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 2 whole star anise pods
• 3 whole cloves
• 3 cloves garlic, smashed

Instructions

1. Combine vinegar, pomegranate juice, water, honey, and salt in a saucepan and bring to a simmer.
2. Place onions, star anise, cloves, and garlic in a glass jar.
3. Pour hot brine over onions, ensuring they’re fully submerged.
4. Cool to room temperature, then refrigerate for at least 6 hours.
5. The color will deepen to a rich ruby over 24 hours; the star anise will remain visible and flavorful.

The observable cue is the color intensity and the aroma—the brine should smell warm and spiced. If the pomegranate flavor is too subtle, use 100% pomegranate juice rather than a blend; store-bought juice varies in concentration.

Storage Note: These keep for up to 10 days in the refrigerator and taste better after 48 hours as the spices and pomegranate meld.

11. Shallot and Champagne Vinegar Onions

Elegant, refined, and perfect for upscale plating, these are the garnish I choose when I want sophistication without fuss. I use a combination of red onions and shallots for added complexity, and the champagne vinegar keeps everything bright and delicate. The result is a garnish that feels restaurant-quality but takes minutes to prepare.

Whirl Factor: Delicate rings with champagne brightness and subtle shallot sweetness—refined finish for seafood and light dishes.

Perfect for: ceviche, oysters, smoked salmon, salads, light fish dishes, asparagus.

Ingredients

• 1 medium red onion, thinly sliced
• 2 large shallots, thinly sliced
• ¾ cup champagne vinegar
• ¾ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 3 whole black peppercorns
• 2 whole bay leaves
• 2 cloves garlic, thinly sliced

Instructions

1. Combine champagne vinegar, water, sugar, and salt in a saucepan and bring to a simmer.
2. Place red onion slices, shallot slices, peppercorns, bay leaves, and garlic in a clean jar.
3. Pour hot brine over onions and shallots until fully submerged.
4. Cool completely, then refrigerate for at least 4 hours.
5. The shallots will soften slightly while remaining crisp; the flavor will brighten over 24 hours.

The observable cue is the texture—both onions and shallots should remain snappy and crisp. If they soften too much, you’ve likely kept them at room temperature too long; cool completely before refrigerating.

Make-Ahead Note: These are best used within 5 days, as the delicate champagne vinegar flavor fades quickly. Prepare fresh batches mid-week for maximum brightness.

12. Jalapeño-Cilantro Lime Onions

Fresh, bright, and bursting with green herb flavor, these are my go-to for taco nights, ceviche, and any dish that needs a crisp, citrusy kick. The jalapeños stay visible and add gentle heat without overpowering, and the cilantro adds an herbaceous freshness that feels alive on the plate. The onions stay vibrant and the brine is pale golden.

Whirl Factor: Crisp, herb-forward rings with jalapeño heat and lime brightness—fresh finish for Mexican and Latin American dishes.

Perfect for: fish tacos, ceviche, carnitas, black bean bowls, grilled fish, street corn.

Ingredients

• 2 medium red onions, thinly sliced
• ¾ cup white vinegar
• ¾ cup fresh lime juice
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 fresh jalapeños, thinly sliced (remove seeds for less heat)
• ½ cup fresh cilantro leaves, loosely packed
• 3 cloves garlic, smashed
• 1 teaspoon coriander seeds

Instructions

1. Combine vinegar, lime juice, sugar, and salt in a saucepan and bring to a simmer.
2. Place onions, jalapeño slices, cilantro leaves, garlic, and coriander seeds in a glass jar.
3. Pour hot brine over onions, making sure they’re fully submerged.
4. Cool to room temperature, then refrigerate for at least 4 hours.
5. The cilantro will darken slightly but remain flavorful; the jalapeños will soften slightly while staying textural.

The observable cue is the aroma and the cilantro visibility—you should smell the cilantro and lime clearly when you open the jar. If the cilantro flavor fades quickly, add fresh cilantro when serving rather than including it all in the brine.

Storage Note: These are best used within 5 days, as the cilantro flavor diminishes after that. The jalapeños stay bright and the lime flavor deepens, making them ideal for mid-week use.

How to Choose the Right One

I choose pickled onions based on what I’m serving and the flavor profile I want to reinforce. If I’m making a rich, meaty dish like beef stew or roasted lamb, I reach for the Red Wine and Rosemary or Beet and Horseradish versions for depth and sophistication. For lighter, brighter meals—ceviche, fish tacos, or seafood bowls—the Citrus-Zest, Jalapeño-Cilantro, or Coconut Vinegar and Ginger onions bring freshness and cut through richness without adding heaviness.

If you’re building a cheese board or charcuterie spread, the Maple-Peppercorn onions add visual interest and a sweet-spicy balance that works with both aged cheeses and cured meats. For weeknight soups and roasted vegetables, the Classic Dill-Brined or Apple Cider and Thyme versions are reliable and versatile—they pair well with almost anything. When I want to impress at a dinner party, the Pomegranate and Star Anise or Champagne Vinegar versions feel special and restaurant-quality without requiring extra technique.

Choose based on occasion and time: the Classic Dill-Brined onions are your weeknight workhorse, the Maple-Peppercorn are your entertaining move, and the Coconut Vinegar and Ginger are your weekday-to-weekend shift when you want something unexpected.

FAQ

Can I make these onions without canning equipment?

Absolutely—these are quick refrigerator pickles, not canned goods. You’ll simply need a clean glass jar, a saucepan to heat the brine, and a refrigerator. No special equipment or sterilization required. The onions are shelf-stable in the refrigerator for up to two weeks, which is why I batch them on Sunday for the whole week ahead.

How long do pickled onions last in the refrigerator?

Most of these variations last 10-14 days in the refrigerator when stored in a sealed glass jar. Herb-forward versions like the Cilantro-Jalapeño and Champagne Vinegar versions are best used within 5 days, as the fresh herbs fade. I recommend checking the jar after a week—if the onions start to soften or the brine becomes cloudy, it’s time to make a fresh batch.

Can I use white onions instead of red?

Yes, but the visual impact changes. White and yellow onions won’t develop the jewel tones that red onions do, so they’re less striking on the plate. That said, the flavor is equally good, and they work beautifully in recipes where you want a milder, less visually dominant garnish. Yellow onions are slightly sweeter and pair well with the Turmeric and Mustard Seed version.

Which pickled onion is best for beginners?

Start with the Classic Dill-Brined Red Onions—it’s the most forgiving formula and works with nearly every dish. The ratio is simple, the flavor is balanced, and the onions stay crisp for two full weeks. Once you’ve mastered that, branch out to the Maple-Peppercorn or Apple Cider and Thyme versions, which follow the same basic method with different aromatics.

Can I adjust the sweetness or acidity in these recipes?

Absolutely. If you prefer more acidity, add an extra 2 tablespoons of vinegar and reduce the water by the same amount. If you want less sweetness, cut the sugar or honey in half. Keep in mind that the onions will taste sharper immediately after brining and will mellow slightly over 24 hours, so taste them after a full day before adjusting the next batch.

Are these onions suitable for meal prep?

Yes—these are ideal for meal prep. I batch a few variations on Sunday and use them throughout the week as garnishes for different meals. They stay crisp and flavorful in the refrigerator, and you can portion them into smaller jars for grab-and-go bowls and containers. Store them in sealed glass jars for best results.

What’s the best way to slice onions for these pickles?

I use a sharp knife or mandoline to slice onions into thin, even rings—about ⅛-inch thick. Thinner slices pickle faster and stay crispier, while thicker slices take longer to brine. A mandoline gives the most consistent results, but be careful of your fingers. For safety, use the guard or a cut-resistant glove when using a mandoline.