Pickled Red Onions
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Chilling time
1 hr
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Total Time
1 hr 15 mins
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Servings
10
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Calories
12 kcal
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Course
Condiments
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Cuisine
American
Pickled Red Onions
Description
Pickled Red Onions combine thin slices of red onion with a hot vinegar-based brine that includes sugar, salt, and whole spices such as black peppercorns, coriander seeds, mustard seeds, and a bay leaf. The onions are tightly packed in a jar and submerged under the cooled pickling liquid before refrigeration. This quick pickling process softens the onions slightly while infusing them with a crisp, tangy, and mildly spiced taste. The vinegar and spices balance the natural sharpness, making them suitable as a bright, acidic topping or side for various dishes.
The flavor is characterized by the mellow bite of red onion mingled with sweet-sour notes from the vinegar and sugar, complemented by a gentle warmth from spices. The texture remains crisp but less pungent than raw onion, suitable as a fresh condiment to enhance a variety of foods.
These onions can be prepared ahead and refrigerated, serving as a versatile condiment for sandwiches, salads, tacos, burgers, or alongside grilled meats. Their acidity can help cut through richer or fatty dishes, adding balance and brightness.
The recipe includes optional spices that deepen the flavor complexity, and the pickled onions keep well for up to two weeks refrigerated, allowing easy meal prep.
Ingredients
- 1 red onion peeled and thinly sliced (this is easiest on a mandoline)
- ½ cup apple cider vinegar or white wine vinegar
- ¼ cup water
- 2 teaspoons white sugar
- 2 teaspoons salt
- ½ teaspoon black peppercorns whole
Optional add-ins
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 1 bay leaf
Instructions
- Peel the red onion and slice it thinly - I use a mandolin . Separate the slices into individual rings and tightly pack them into a glass jar.
- In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf . Bring just to the boil, stirring occasionally, then reduce the heat and simmer for 5 mintes. Remove the saucepan from the heat and allow it to cool slightly.
- Carefully pour the pickling liquid over the sliced onions in the jar or bowl, ensuring that all the onions are submerged. If necessary, use a spoon to push down any onions that are floating at the top.
- Let the onions cool to room temperature in the pickling liquid. Once cooled, cover the jar with a lid and refrigerate for at least 1 hour before serving.
- Quick pickled onions can be enjoyed immediately or stored in the refrigerator for up to two weeks.
- Enjoy your tangy and flavorful quick pickled onions on sandwiches, salads, tacos, burgers, or as a tasty condiment for various dishes!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 467mg | 19% |
| Potassium | 30mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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