Pickled red onions are a versatile condiment that adds a tangy, slightly sweet, and vibrant punch to a wide range of dishes. From tacos and sandwiches to salads and bowls, these quick-pickled onions elevate the flavor profile of your favorite meals. They’re easy to make at home with just a few simple ingredients, and the best part is they can be stored in the refrigerator for weeks, ready to be used whenever you need to brighten up a dish.
Ingredients:
- 1 large red onion, thinly sliced
- 3/4 cup apple cider vinegar (or white vinegar)
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- Optional: 1-2 garlic cloves, smashed; 1-2 whole black peppercorns; pinch of red pepper flakes
Instructions:
- Prepare the Onions:
- Peel the red onion and cut it in half. Slice the onion halves into thin half-moon shapes. Place the sliced onions into a clean glass jar or a bowl that can withstand hot liquids.
- Prepare the Pickling Liquid:
- In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and salt. If using, add the smashed garlic cloves, black peppercorns, and red pepper flakes for additional flavor.
- Heat and Dissolve:
- Heat the mixture over medium heat, stirring occasionally, until the sugar and salt completely dissolve. This usually takes about 3-5 minutes. Remove the saucepan from the heat.
- Pour Over Onions:
- Carefully pour the hot pickling liquid over the sliced onions in the jar or bowl. Ensure that all the onions are submerged in the liquid.
- Cool and Seal:
- Let the pickled onions cool to room temperature. Once cooled, you can seal the jar or bowl with a lid or cover it tightly with plastic wrap.
- Refrigerate:
- Place the jar or bowl of pickled red onions in the refrigerator. Allow them to marinate for at least 1 hour before using to develop flavors. For best results, let them sit for at least 24 hours. The longer they sit, the more flavorful they become.
- Serve:
- Use pickled red onions as a topping for tacos, burgers, sandwiches, salads, grain bowls, and more. They add a tangy crunch and beautiful color to any dish.
Tips:
- Customize Flavors: Experiment with adding additional spices or herbs to the pickling liquid, such as bay leaves, thyme, or oregano, to create unique flavor profiles.
- Storage: Store pickled red onions in the refrigerator. They will keep well for up to 2-3 weeks if stored in an airtight container.
- Use the Liquid: The pickling liquid can be saved and used to pickle other vegetables or as a tangy addition to dressings or marinades.
Homemade pickled red onions are a simple yet impactful way to enhance the taste and presentation of many dishes. Once you try making them yourself, you’ll find endless opportunities to enjoy their tangy goodness!