Homemade Pickled Red Onions
User Reviews
5
Homemade Pickled Red Onions
Description
Homemade Pickled Red Onions use thinly sliced red onion rings soaked in a near-boiling solution of white vinegar, water, salt, whole bay leaves, and black peppercorns. The pickling liquid is poured hot over the onions in a heatproof glass jar to help the flavors infuse and soften the onions. After sitting at room temperature for a couple of hours, these onions develop a vibrant pink color with a tangy and slightly sweet flavor. The vinegar softens the onion slightly but maintains a crisp bite, complemented by the earthy spices.
These pickled onions can be served as a flavorful accent on salads, tacos, sandwiches, or grilled meats, adding sharp acidity and a pleasant crunch. The pickled onions brighten up rich or savory dishes by cutting through heavier flavors.
You can use different types of vinegar like red wine or apple cider vinegar for color variation, with red wine vinegar keeping a deeper onion hue and white vinegar turning the onions pink. The pickled onions store well in a sealed glass jar refrigerated for about a week, and their vibrant flavor usually means they are consumed quickly.
Ingredients
- 1 red onion large
- 1 cup white vinegar
- 1 ½ cups water
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 4 bay leaves dried
- 6 black peppercorns whole
Instructions
- Peel the onion and slice it into thin, ⅛-inch slices. Separate the slices into rings and place them in a jar large enough to accommodate all of them (a 1-quart jar works well). Make sure you use a glass jar that can withstand hot, near-boiling water.
- In a small saucepan, combine the vinegar, water, and salt. Add the bay leaves and peppercorns. Bring to a boil over high heat, stirring until the salt dissolves. Turn the heat off. Remove the saucepan from heat and allow it to rest and slightly cool for about 5 minutes.
- Pour the liquid over the onions, pressing down on them with a spoon to make sure they are well covered.
- Close the lid tightly and allow the jar to sit at room temperature for 2 hours before serving. Alternatively, you can cool it at room temperature for about 1 hour, then refrigerate until ready to use and up to a week.
- Serve this delightful condiment with any dish you can think of!
Notes
- Red wine vinegar keeps the onions darker in color compared to white vinegar, which gives a pink hue.
- Apple cider vinegar may darken onions further but remains flavorful.
- Store leftovers in a sealed glass jar in the refrigerator for up to one week.
- The pickled onions pair well with a wide variety of dishes and are usually consumed quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 281mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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