Endow your dishes with tangy flair using this simple recipe for pickled red onions; crispy and versatile condiments perfect for salads, tacos, sandwiches, and much more.
I am constantly looking for recipes that require minimal effort but have a huge payoff. This is one of those recipes.
With just a little bit of forethought you can turn red onions into PICKLED red onions (and yes, pickling makes everything better; my efforts to pickle candy canes go on). They go from being a mundane ingredient to something sophisticated you can show off to friends and family. They maintain much of their nutrition and really can raise the flavor profile of many of your dishes.
What’s more, you can do up a batch and then store them in the fridge for those red-onion emergencies (you’d be surprised by how many I’ve encountered). With each batch, play with the ratios to achieve that perfect pickled potion!
Why You Will Love This Recipe
- Requires minimal prep time and only a few ingredients.
- Pickled red onions can be used in lots of different dishes so you will love having them readily available.
- Pickling onions take the normal onion to an amazing level of tangy sweetness.
Are Pickled Red Onions Healthy?
Yes, definitely. Pickled onions are low in calories (they are a vegetable, after all) and high in nutrients (again, they’re vegetables). While they lose a bit of their nutritional value during the pickling process, they still boast fiber, vitamin C, and antioxidants. While the recipe calls for sugar, you have the option of using honey or stevia if you’re watching your sugar intake. And if the salt is a concern, you can always reduce the amount called for by the recipe.
INGREDIENTS
Once you’ve pickled onions more than once, you’ll get a feel for how much of each ingredient you prefer. Use this as a first step and then go from there.
- 2 large red onions, finely sliced
- 2 cups apple cider vinegar
- 2 cups water
- 3 tbsp white sugar
- 2 tbsp salt
- 1 tsp peppercorns
- 2 bay leaves
INSTRUCTIONS
Boil
Bring the vinegar, water, sugar, and salt to a boil in a pot. Dissolve all the sugar.
Fill
Fill a clean jar with all the sliced onions.
Pour
Pour enough of the vinegar mix into the jar to cover the onions. Add the peppercorns and bay leaves.
Store
Seal and place in the fridge for at least 2 days for optimum results.
Variations
- Add sliced jalapeños to the jar for a bit of spice.
- Add fresh herbs like thyme, rosemary, or dill to enhance the flavor.
- Substitute honey or maple syrup for the white sugar if you’re concerned about your sugar intake.
Serving Suggestions
Being a condiment, pickled onions can be added to any number of dishes. Here are a few you may want to consider:
Mexican Coleslaw: This recipe already calls for red onions and vinegar; with a jar of pickled red onions at the ready, you’re already halfway to making it.
Pico de Gallo: Another Mexican dish, this Pico de Gallo can feature your pickled red onion and raise that tang factor by 10.
Shredded Chicken Tacos: Pickled red onions will feel right at home in these shells, alongside the sweetness of the strawberries and the creaminess of the goat cheese.
Sweet Potato Veggie Burgers: What’s a burger without red onions? Try these veggie versions for a healthy meal with all the fixins you can fit between two buns.
FAQs
Yes, you can use white vinegar, red wine vinegar, or white spirit vinegar.
You can adjust the amount of sugar used in the pickling solution. More sugar will counter the tang.
Yes, you can reuse the pickling liquid. Just strain the liquid, bring it to a boil, and pour it over a new batch of sliced onions.
How to Store Pickled Red Onions
This has pretty much been covered above. The important things to remember is to make sure the onions are completely submerged in the solution, the container is tightly sealed, and you wait at least 24 hours before eating them (I recommend a minimum of 2 days). They can be stored in the fridge for several weeks. After that, inspect the brine for any signs of spoilage.
How To Make Pickled Red Onions
Ingredients
- 2 large red onions finely sliced
- 2 cups apple cider vinegar
- 2 cups water
- 3 tbsp white sugar
- 2 tbsp salt
- 1 tsp peppercorns
- 2 bay leaves
Instructions
-
In a pot, bring the vinegar, water, sugar, and salt to a boil. Dissolve all the sugar.
-
Fill a clean jar with all the sliced onions.
-
Pour enough of the vinegar mix into the jar to cover the onions. Add the peppercorns and bay leaves. Seal and place in the fridge for at least 2 days for optimum results.
Notes
- You can reuse the pickling liquid. Just strain the liquid, bring it to a boil, and pour it over a new batch of sliced onions.
Nutrition
The post How to Make Pickled Red Onions appeared first on Food Faith Fitness.
