Description
This quick and easy Pickled Red Onions recipe transforms ordinary red onions into a tangy, flavorful condiment perfect for tacos, salads, sandwiches, and more. The onions are thinly sliced and soaked in a warm mixture of apple cider vinegar, water, sugar, salt, and aromatic spices like black peppercorns, mustard seeds, and bay leaf. Optional garlic and chili add an extra kick. Ready in just over 20 minutes with a quick refrigeration time, these versatile pickled onions bring a zesty crunch to any dish.
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
Vegetables and Optional Additions
- 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 thoroughly in hot, soapy water to ensure it is clean and safe for storing pickled onions.
- Prepare the Onions: Peel the red onions carefully and slice them thinly, then place the sliced onions into the clean sterilized jar, packing them loosely.
- Make the Pickling Brine: In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, and salt. Stir the mixture continuously until the sugar and salt have completely dissolved, creating a balanced brine.
- Add Spices and Optional Flavors: To the brine, add the whole black peppercorns, mustard seeds, and bay leaf. If you desire additional flavor, include the peeled sliced garlic clove and the sliced chili pepper now.
- Simmer the Brine: Bring the entire mixture to a gentle simmer on medium heat, allowing the flavors to meld and the spices to release their aroma without boiling vigorously.
- Pour Brine Over Onions: Carefully pour the hot pickling liquid over the sliced onions in the jar, ensuring that all the onions are fully submerged under the hot liquid to promote even pickling.
- Cool and Seal: Let the jar sit uncovered at room temperature until the brine cools completely. Once cooled, secure the lid tightly on the jar to seal in the flavors.
- Refrigerate and Marinate: Place the sealed jar in the refrigerator and let the onions marinate for at least one hour before serving, although for optimal flavor, allow them to pickle for 24 hours. These pickled onions will keep fresh in the refrigerator for up to two weeks.
Notes
- Sterilizing the jar is important to prevent spoilage and extend shelf life.
- Thinly slicing the onions helps them absorb the pickling brine faster for more flavor.
- Adjust sugar and salt amounts to taste if desired.
- Optional garlic and chili add a spicy and aromatic kick but can be omitted for a milder flavor.
- Store pickled onions in the refrigerator and consume within two weeks for best quality.
- Great as a topping for tacos, salads, sandwiches, grilled meats, and more.
