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Pickled Red Onion

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These Pickled Red Onions are a quick, easy, and flavorful way to elevate almost any dish! With a perfect balance of tangy, slightly sweet, and crunchy, these pickled onions add a burst of flavor to tacos, burgers, sandwiches, and more. Ready in just 15 minutes with minimal ingredients, these quick-pickle red onions get better the longer they sit, making them a must-have condiment for your kitchen!

Ingredients

For the Pickled Red Onions:

  • 1 large red onion, thinly sliced

  • 1/2 cup apple cider vinegar (or white vinegar)

  • 1/2 cup water

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • 1/2 teaspoon whole black peppercorns (optional)

  • 1/2 teaspoon mustard seeds (optional)

  • 1 garlic clove, smashed (optional)

  • 1 bay leaf (optional)

Instructions

Prepare the Onions:

  • Slice the Onion: Peel the red onion and cut it in half. Slice it into thin rings or half-moons, depending on your preference.

2. Make the Pickling Liquid:

  • Combine the Pickling Ingredients: In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf (if using). Stir to dissolve the sugar and salt.

  • Bring to a Simmer: Heat the mixture over medium heat until it just comes to a simmer. Let it simmer for 1-2 minutes, then remove from heat.

3. Pickle the Onions:

  • Pour the Liquid Over the Onions: Place the sliced onions in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, ensuring they are fully submerged.

  • Let it Sit: Let the onions sit at room temperature for 10-15 minutes to allow the flavors to meld. If you’re in a rush, they’ll be ready to eat right away, but the longer they sit, the better the flavor!

4. Serve:

  • Refrigerate: Once the onions have cooled to room temperature, transfer the jar to the refrigerator. The pickled onions will be ready to eat in about an hour, but they improve in flavor after a day or two. They’ll keep in the refrigerator for up to 2 weeks.

5. Enjoy:

  • Serve: Serve your pickled red onions on tacos, sandwiches, salads, grilled meats, or anything that needs a tangy and flavorful kick!

Notes

  • Storage: Pickled red onions store well in an airtight container in the refrigerator for up to 2 weeks.

  • Substitutions: You can use different types of vinegar, like white wine vinegar or red wine vinegar, for a unique twist.

  • Variations: Add slices of jalapeño for extra heat, or fresh herbs like thyme or rosemary for additional flavor.

Find it online: https://avarecipe.com/pickled-red-onion/