Easy Pickled Red Onions Recipe

Table of Contents

Red onions pickled in vinegar are a tasty and adaptable complement to a variety of recipes. They’re a great topping for tacos, sandwiches, salads, and more because of their bright color and acidic, slightly sweet flavour. In just a few hours, this easy pickling dish may be prepared and enjoyed without the need for an extended brining process. All it takes to make a jar of pickled red onions that gives any meal a spicy crunch is basic materials and minimal preparation.

Components

One large red onion, cut thinly.
120ml, or half a cup, of apple cider vinegar or vinegar (white).
120ml or 1/2 cup water
50g or 1/4 cup of granulated sugar
One tablespoon of kosher salt or other non-iodized salt.
Half a teaspoon of finely ground black peppercorns.
one-half teaspoon of mustard seeds
Use one teaspoon of fresh oregano or half a teaspoon of dried oregano.
One chopped garlic clove (optional).
For a little kick of heat, add 1/4 teaspoon red pepper flakes (optional).

Guidelines

1. Get the onions ready:

Slice Onions: Cut the red onion into uniformly thin slices after peeling it. Slices will pickle faster if they are thinner.

2. Prepare the Brine:

Mixing the Ingredients: Put the apple cider vinegar, water, salt, and granulated sugar in a small pot. To dissolve the salt and sugar, stir.
Add Spices: To the pot, add the red pepper flakes, dried oregano, black peppercorns, and garlic, if using.
Heat Brine: Over medium heat, bring the mixture to a simmer, stirring from time to time. After the salt and sugar have dissolved, take the brine off the fire and let it to cool a little.

3. Fill the Jar:

Layer Onions: Fill a clean glass jar or container with the thinly sliced onions. Use any container appropriate for the quantity of onions, such as a pint-sized jar.
Add Brine: Make sure the onions are well soaked by pouring the heated brine over them. Use a spoon to gently press down on the onions if they float.

4. Chill and Store:

Let the jar cool until it reaches room temperature. Put a lid on the jar after it has cooled.
Put the container in the refrigerator to chill it. The pickled onions can be consumed in as little as one hour, but if let to sit for a whole day, they will have more flavour.

Advice for Excellence

Slicing: To get consistent, thin slices for quicker and more even pickling, use a mandoliner slicer.
Flavors: You can adjust the flavour by experimenting with more spices like coriander seeds, bay leaves, or a tiny amount of fresh herbs.
Storage: Red onions pickled in vinegar can last for two to three weeks in the fridge. They might develop more flavour with time.

In summary

Simple pickled red onions are a great, low-effort method to give your dishes a taste boost. They add flavour and colour to a variety of recipes with their crisp texture and tangy salinity. These pickled red onions will quickly become a mainstay in your kitchen, whether your goal is to jazz up your sandwiches or add some taste to your salads.