The crispy crunch of pickled red onion adds a delightful zing that can transform any dish from mundane to mouthwatering. Imagine placing a vibrant slice of this tangy treasure atop your tacos or sandwiches; the flavor explosion is sure to dance on your taste buds and leave you craving more.
Whenever I whip up a batch of pickled red onions, I’m transported back to summer barbecues where these beauties made everything from burgers to salads sing with flavor. Whether it’s Taco Tuesday or just a Wednesday that needs some cheering up, these little jars of joy are here to save the day.
Why You'll Love This Recipe
- This easy recipe requires minimal ingredients and time but packs a punch of flavor
- The bright colors add visual appeal to any dish while being incredibly versatile for various cuisines
- Perfect for meal prep or spontaneous gatherings alike!
I once brought a jar of my homemade pickled red onions to a potluck and watched as they mysteriously disappeared within minutes. Who knew such simple ingredients could create such happiness?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Red Onions: Choose firm, vibrant red onions for the best color and flavor; two medium-sized will do nicely.
- White Vinegar: Use distilled white vinegar for its clean taste; apple cider vinegar works well too if you’re feeling adventurous.
- Water: Filtered water keeps the flavors fresh; tap water may introduce unwanted tastes.
- Sugar: Just a touch of sugar balances the acidity; adjust based on your sweetness preference.
- Salt: Sea salt enhances flavor without overpowering; it’s essential for that perfect brine.
- Peppercorns: Optional but highly recommended for an extra layer of flavor; they add subtle warmth.
- Garlic Cloves: Smashed garlic cloves infuse the brine with aromatic goodness; don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Onions: Start by peeling and slicing the red onions thinly; aim for about 1/8 inch thick for optimal pickling. The thinner they are, the quicker they’ll pickle.
Create the Brine: In a saucepan over medium heat, combine equal parts water and vinegar—about one cup each works well. Add sugar and salt while stirring until fully dissolved, then bring it to a gentle simmer.
Add Flavor Boosters: Toss in smashed garlic cloves and peppercorns into the brine mixture once it’s simmering. Allow it all to mingle together for about 5 minutes until fragrant.
Pack Your Jars: Layer the sliced onions into clean glass jars tightly but not overcrowded. Pour the hot brine over them while ensuring all slices are submerged. Feel free to add more garlic or spices if desired.
Cool and Store: Let your filled jars sit at room temperature until cool before sealing them with lids. Store in the fridge—your delightful pickled red onions will be ready after just one hour!
With this easy method, you can have tangy goodness ready in no time! These pickled red onions last about two weeks in the refrigerator—if you can resist eating them all beforehand!
You Must Know
- Pickled red onion adds a zesty crunch to dishes and is a quick and easy condiment
- Their vibrant color brightens up your plate, making meals more visually appealing
- Plus, they last for weeks in the fridge, so you can enjoy them anytime!
Perfecting the Cooking Process
Start by slicing the onions thinly for even pickling. Heat the vinegar, sugar, and salt until dissolved before adding the onions. Let them soak while you prepare your dish for maximum flavor.
Add Your Touch
Feel free to swap white vinegar with apple cider or add spices like cumin or coriander. Throw in some chili flakes for a spicy kick if you’re feeling adventurous!
Storing & Reheating
Store pickled red onions in an airtight container in the refrigerator for up to three weeks. There’s no need to reheat; enjoy them cold straight from the jar!
Chef's Helpful Tips
- Use fresh, firm red onions for the best crunch in your pickles
- Slice them as thin as possible for quicker pickling
- Remember that the longer they sit, the more flavorful they become!
A friend once told me that my pickled red onions were “life-changing.” It made me realize that sometimes simple ingredients pack the biggest punch!
FAQ
How long do pickled red onions last?
Pickled red onions can last up to three weeks in the fridge when stored properly.
Can I use other types of onions?
Yes, you can experiment with yellow or white onions for different flavors and textures.
What dishes pair well with pickled red onion?
They complement tacos, salads, sandwiches, and even grilled meats beautifully!
Easy Pickled Red Onion Recipe
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
Description
Bright and tangy, these pickled red onions elevate any dish with their vibrant flavor and crunch. Perfect for tacos, salads, and sandwiches!
Ingredients
- 2 medium red onions, thinly sliced
- 1 cup distilled white vinegar or apple cider vinegar
- 1 cup filtered water
- 2 tbsp sugar
- 1 tsp sea salt
- 1 tsp whole peppercorns (optional)
- 2 smashed garlic cloves (optional)
Instructions
- Peel and thinly slice red onions to about 1/8 inch thick.
- In a saucepan over medium heat, combine vinegar and water. Stir in sugar and salt until dissolved; bring to a gentle simmer.
- Add smashed garlic cloves and peppercorns to the brine; simmer for an additional 5 minutes.
- Layer sliced onions into clean glass jars. Pour hot brine over them, ensuring all slices are submerged.
- Allow jars to cool at room temperature before sealing with lids. Refrigerate for at least one hour before serving.
Notes
- For a unique twist, substitute white vinegar with apple cider vinegar or add spices like cumin or coriander.
- Add chili flakes if you prefer a spicy kick!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup (about 60g)
- Calories: 25
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg