Introduction
Tired of bland meals? Elevate your everyday dishes with a burst of tangy, vibrant flavor! These quick pickled red onions are ridiculously easy to make and transform ordinary meals into something extraordinary. Imagine a pop of bright pink, a satisfying crunch, and a zesty kick – all from a simple jar of onions. Ready to unlock a new level of deliciousness?
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Glass Jar with Lid
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Measuring Cups and Spoons
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Small Saucepan
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Why You’ll Love This Recipe
This recipe is a game-changer for flavor! It’s incredibly simple, requiring minimal ingredients and just a few minutes of your time. The resulting pickled onions are versatile, adding a delightful tang and beautiful color to everything from tacos and burgers to salads and avocado toast. Plus, they last for weeks in the fridge, meaning you’ll always have a flavor boost on hand.
Ingredients
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- Optional: 1/2 teaspoon whole peppercorns
- Optional: 1 bay leaf
- Optional: A few sprigs of fresh dill or thyme
Instructions
- Prepare the onions: Peel and thinly slice the red onion. Aim for consistent thickness so they pickle evenly.
- Combine brine ingredients: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. If using, add peppercorns and bay leaf.
- Heat the brine: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved. Do not boil.
- Pack the jar: While the brine heats, place the thinly sliced red onions into a clean glass jar with a tight-fitting lid. Add any optional herbs like dill or thyme.
- Pour and seal: Once the brine is ready (sugar and salt dissolved), carefully pour the hot liquid over the onions in the jar. Ensure the onions are fully submerged. Discard the bay leaf if used.
- Cool and refrigerate: Let the jar cool on the counter for about 30 minutes. Once cooled, secure the lid and transfer the jar to the refrigerator. The onions will be ready to eat after at least 30 minutes, but the flavor deepens significantly after a few hours or overnight.
Tips
- Slice onions thinly for best results. A mandoline slicer can be helpful for uniform slices.
- Ensure all the sugar and salt are dissolved in the brine before pouring over the onions.
- For a milder onion flavor, you can rinse the sliced onions under cold water before pickling.
- Don’t overcrowd the jar; leave a little headspace.
- Experiment with different vinegars like white wine vinegar or rice vinegar for varied flavor profiles.
Serving Suggestions
- Top tacos, burritos, or nachos.
- Add to sandwiches, burgers, or sliders.
- Garnish salads, grain bowls, or avocado toast.
- Serve alongside grilled meats or fish.
- Mix into potato salad or coleslaw.
Storage Tips
Store the pickled onions in an airtight glass jar in the refrigerator. They will keep well for up to 2-3 weeks, maintaining their vibrant color and tangy flavor.
FAQ
How long do pickled onions last?
Quick pickled onions typically last for 2-3 weeks when stored properly in the refrigerator.
Can I use different types of onions?
While red onions are preferred for their color and slightly milder flavor, you can also use white or yellow onions, though the visual appeal will differ.
How long until they are ready to eat?
They are technically edible after about 30 minutes, but the flavor is best after at least a few hours or overnight in the refrigerator.
Nutrition Information
- Calories: Approx. 10-15 per serving (varies with brine ratio)
- Protein: Less than 1g
- Fat: 0g
- Carbohydrates: 2-3g
Quick Pickled Red Onions Recipe: Add Zing to Any Dish!
Ingredients
Method
- Prepare the onions: Peel and thinly slice the red onion. Aim for consistent thickness so they pickle evenly.
- Combine brine ingredients: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. If using, add peppercorns and bay leaf.
- Heat the brine: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved. Do not boil.
- Pack the jar: While the brine heats, place the thinly sliced red onions into a clean glass jar with a tight-fitting lid. Add any optional herbs like dill or thyme.
- Pour and seal: Once the brine is ready (sugar and salt dissolved), carefully pour the hot liquid over the onions in the jar. Ensure the onions are fully submerged. Discard the bay leaf if used.
- Cool and refrigerate: Let the jar cool on the counter for about 30 minutes. Once cooled, secure the lid and transfer the jar to the refrigerator. The onions will be ready to eat after at least 30 minutes, but the flavor deepens significantly after a few hours or overnight.
