Description
This easy recipe for Pickled Red Onions offers a tangy, flavorful condiment that enhances any dish with its bright, acidic punch and crunchy texture. Thinly sliced red onions are soaked in a warm vinegar-based brine infused with spices and optional garlic and chili for added depth. Perfect to keep on hand in the refrigerator, these pickled onions provide a quick way to brighten salads, tacos, sandwiches, and more.
Ingredients
Scale
Pickling Brine
- 1 cup apple cider vinegar
- 1 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1 bay leaf
Onions and Optional Flavors
- 2 medium red onions, thinly sliced
- Optional: 1 clove garlic, peeled and sliced
- Optional: 1 small chili pepper, sliced
Instructions
- Sterilize the Jar: Begin by sterilizing a glass jar or container with a tight-fitting lid by washing it in hot, soapy water to ensure it is clean and safe for storing the pickled onions.
- Prepare Onions: Peel the red onions and slice them thinly, then place the slices into the sterilized jar, arranging them evenly.
- Make the Pickling Brine: In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, and salt. Stir continuously until the sugar and salt are completely dissolved into the liquid.
- Add Spices and Optional Ingredients: Add the whole black peppercorns, mustard seeds, and bay leaf to the saucepan. If desired, include the peeled garlic slices and sliced chili pepper for extra flavor complexity.
- Simmer the Brine: Bring the mixture to a gentle simmer to help infuse the flavors from the spices and optional ingredients into the brine.
- Pour Brine over Onions: Carefully pour the hot pickling liquid over the sliced onions in the jar, making sure the liquid fully covers the onions to ensure even pickling.
- Cool and Seal: Allow the jar and contents to cool to room temperature before securely closing the lid to prevent condensation and spoilage.
- Refrigerate and Marinate: Refrigerate the jar for at least one hour before serving. For the best flavor development, let the pickled onions marinate for at least 24 hours. Store refrigerated and use within two weeks for optimal freshness.
Notes
- Sterilizing the jar is important to prevent any unwanted bacteria from spoiling the pickled onions.
- Thin slicing the onions helps them absorb the brine faster and evenly.
- Adjust the amount of sugar and salt in the brine to taste; some prefer sweeter or saltier pickled onions.
- Optional garlic and chili add a nice heat and flavor complexity but can be omitted if desired.
- Pickled onions will keep refrigerated for up to two weeks; always use a clean utensil to avoid contamination.
- Allowing the onions to marinate for at least 24 hours greatly improves their flavor and texture.
