Pickled Red Onions
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Calories
71 kcal
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Cuisine
American, Vegetarian
Pickled Red Onions
Description
This recipe uses large red onions sliced thinly into half-moons, combined with sliced garlic and optional chili for heat. The pickling liquid is a warm mixture of red wine and apple cider vinegars, filtered water, maple syrup, kosher salt, allspice, and black peppercorns. Heating the brine dissolves the salt and infuses the spices.
Pouring the hot brine over the onions initiates pickling; after an hour or more in the refrigerator, the onions soften and develop a balanced acidity and sweetness. The texture becomes tender but retains slight crispness, and the flavor mellows, enhancing dishes as a topping or garnish.
This pickled onion works well in salads, sandwiches, tacos, or alongside grilled meats, adding brightness and contrast.
Care should be taken when slicing with a mandoline. Using maple syrup moderates the sweetness, but granulated sugar can be substituted. The vinegar aroma diminishes as the onions pickle.
Ingredients
- 1 large red onion
- 2 cloves garlic (peeled and thinly sliced)
- 1/3 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup water filtered
- 1 tablespoon maple syrup
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon allspice
- 6 black peppercorns
- 1 tablespoon jalapeño or 1/2 teaspoon crushed red pepper flakes, sliced or serrano for heat (optional
Instructions
- Cut the stem and roots off of the red onion. Peel off the outer skin and any damaged layers. Place the onion on the cut flat side and cut the red onion in half. Thinly slice into half moons using either a knife or carefully using a mandoline (see note #1).
- In a mason jar or sealable container, place your sliced red onions inside along with the sliced garlic and optional peppers.
- In a small saucepan over medium heat, add the red wine vinegar, apple cider vinegar, water, maple syrup, kosher salt, all spice, and peppercorns. Stir and allow to heat through until the salt has dissolved, about 8-10 minutes. If you are in a rush, you can microwave the liquid in a heat safe container for 3-4 minutes, pausing to stir until salt is dissolved.
- Once your pickling brine is ready, carefully pour the brine into the jar with your red onions inside. Seal the jar, give it a good shake, and place in the refrigerator for minimum an hour to pickle and cool. Note: The liquid may not fully cover the onions, they will settle and submerge into the liquid as they pickle. If there is a large discrepancy, you can add additional apple cider vinegar.
- You want to store the pickled onions in a mason jar or something similar that is tightly sealed. If the liquid is all the way to the top, place wax paper or plastic wrap and then the metal cap so the metal does not rust. The onions get better the longer they pickle in the fridge! Keep for up to 2-3 weeks. If they are no longer crunchy or have an odor, discard.
Notes
- When slicing with a mandoline, use the guard or cut-resistant gloves to avoid injury.
- Maple syrup provides sweetness, but you may substitute with granulated sugar if preferred.
- Expect some vinegar aroma during preparation, which will fade during pickling and refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1756mg | 73% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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