Pickled Red Onions
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
12
-
Course
Condiments
Pickled Red Onions
Description
This recipe for Pickled Red Onions transforms raw red onions into a vibrant, tangy topping with a balance of sweetness and acidity. Thin slices of red onion absorb the pickling liquid made from white vinegar, water, cane sugar, and salt. Adding garlic and mixed peppercorns is optional for enhanced flavor complexity. The vinegar mixture is heated briefly to dissolve the sugar and salt, then cooled before covering the onions in jars.
The onions turn bright pink with a firm but tender bite after time to soak; thin slices can be ready in about an hour, while thicker slices are best after overnight marinating. This pickled condiment can add brightness to sandwiches, tacos, salads, or grilled dishes.
Stored in the refrigerator, these pickled onions will keep up to two weeks, allowing for convenient preparation ahead of use. Using a mandoline for slicing helps achieve evenly thin onion slices for quick pickling and appealing texture.
Ingredients
- 2 red onion small
- 2 cups white vinegar
- 2 cups water
- ⅓ cup cane sugar
- 2 tablespoons salt sea salt
optional
- 2 garlic cloves
- 1 teaspoon peppercorn mixed
Instructions
- Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
User Reviews
Overall Rating
5
You'll Also Love
