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Pickled red onions are a refrigerator staple at my house. They are bright pink jewels that immediately boost the flavor and visual appeal of anything you add them to…and you can add them to so many different dishes. So versatile! They take almost no time to put together and last for weeks in the refrigerator.
Tacos, quesadillas, sandwiches, burgers, avocado toast (coming tomorrow), and salads all welcome pickled onions. These work especially well with any rich, fatty foods like roasted meats, avocados, or anything with lots of mayonnaise or cheese because they will cut through the richness. Pick any food that would be complemented by onion flavor, a little crunch and needs a bright acidic boost (and pink color!) and try them out with it. I’d love to hear what you use them for!
The three best vinegars to use are white wine, apple cider, or rice wine vinegar because they lend a gentler, lighter flavor. I did see someone use red wine vinegar recently, but I would avoid the harsh industrial white vinegar that we all have to clean just about everything. You can add any flavors you want to the mix: hardy herbs, fruit peels, cloves, allspice, ginger, etc. I like mine with garlic, peppercorns, thyme and chiles.
Store these in a glass container with a tight-fitting lid in the refrigerator. Just make sure to pick a container that will keep the onions completely submerged in the liquid. These will start as crunchy, pale pink onions and eventually turn a uniform vivid pink color and lose some of their crunchiness the longer they sit in the pickling liquid. They are still delicious even as you’re nearing the bottom of the jar.
Oops, I just checked and I’m out of my pickled onions. Gotta go make some quick!
Quick-Pickled Red Onions
- Yield: about 1-1/2 cups onions
Description
Crunchy, acidic jewel-pink pickled red onions will give a flavor boost to so many dishes!
Ingredients
- 1/2 cup water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups white wine or cider vinegar
- 4 cloves garlic, halved
- 1/2 to 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 2 sprigs fresh thyme
- 1 medium red onion (about 10 to 12 ounces), sliced 1/4-inch-thick
Instructions
- In a small saucepan, combine the water, salt and sugar. Bring to a boil over high heat and boil just until the sugar and salt are dissolved. Add the vinegar, garlic cloves, peppercorns, red pepper flakes and thyme, and stir to combine. In a canning jar, add all of the red onion slices. Pour the vinegar mixture on top, ensuring all of the onion is covered. Allow to sit, covered, for at least 1 hour before using.
- Store in the refrigerator in a glass container with a tight-fitting lid for up to 1 month.
- Category: Basics & Staples
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