There’s something almost magical about the tangy crunch of pickled red onions—it’s like a flavor explosion that can transform any dish from ordinary to extraordinary. I remember the first time I added them to my tacos, and it was a game-changer; everything just popped with brightness and zest. Whether you’re throwing them on a salad, sandwich, or even a burger, these quick pickled delights are your new culinary sidekick.
Steps
- Thinly slice a medium red onion, aiming for about 1/8-inch thickness for quick absorption of the vinegar. Place the sliced onions into a 1-pint mason jar or a similar heat-safe container.
- In a small saucepan, combine ½ cup water, ¼ cup distilled white vinegar, ¼ cup apple cider vinegar (or more white vinegar), 1 ½ tablespoons maple syrup or honey, 1 ½ teaspoons fine sea salt, and ¼ teaspoon red pepper flakes if desired. Bring the mixture to a gentle simmer over medium heat.
- Carefully pour the hot vinegar mixture into the jar over the onions. Use a spoon or butter knife to press down the onions, ensuring they are submerged and to release any air bubbles.
- Allow the onions to cool at room temperature for about 20 to 30 minutes. They should be suitably pickled and ready to serve.
- Store any leftover pickled onions in the refrigerator. For the best taste, consume within three days, although they can last for up to two to three weeks.
Ingredients
- 1 medium red onion, sliced very thinly
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar (or additional white vinegar)
- 1 ½ tablespoons maple syrup or honey
- 1 ½ teaspoons fine sea salt
- ¼ teaspoon red pepper flakes (optional, for added heat)
FAQ
- How thin should I slice the onions for quick pickling?
- To ensure your pickled onions are ready quickly, slice them very thinly, about 1/8-inch thick. This helps them soften and absorb the vinegar rapidly. If you prefer a crunchier texture, slice them thicker (around 1/4-inch), but be aware that they will need a few hours or overnight to fully pickle.
- What type of vinegar should I use for pickling onions?
- A combination of apple cider vinegar and regular distilled vinegar is recommended to add more depth to the flavor. However, you can use only distilled vinegar if that’s what’s available.
- Can I make these pickled onions without any sweetener?
- It’s advised to include a sweetener like maple syrup or honey for a balanced taste. Omitting it will result in a more pungent and vinegary flavor that’s less well-rounded.
- Is this quick-pickled onion recipe suitable for canning?
- No, this recipe is meant for refrigerator pickles only and hasn’t been tested for canning safety. If you wish to can pickled onions, follow a recipe specifically designed for that purpose.
- How long do quick-pickled onions last in the refrigerator?
- Quick-pickled onions are best consumed within three days for optimal flavor, but they can be stored in the refrigerator for up to 2 to 3 weeks.
Tips
- Slice Thinly for Quick Absorption: To ensure your onions pickle swiftly, slice them very thinly, about 1/8-inch thick. This allows the onions to soften and absorb the vinegar mixture quickly.
- Mix Vinegars for Depth of Flavor: Combining apple cider vinegar with distilled vinegar can create a more complex flavor. If you’re out of apple cider vinegar, using all distilled vinegar is a fine alternative.
- Natural Sweeteners Add Flavor: Opt for maple syrup or honey instead of sugar for a naturally sweetened pickle with added depth of flavor. Omitting the sweetener can result in a more pungent taste.
- Mind the Smell: Be prepared for a strong vinegar aroma in your kitchen while making these pickles. Using the stovetop vent can help manage the smell.
Equipment
- Pickled Onions recipe that one might typically find on Amazon:
- Mandoline slicer (for slicing onions thinly)
- Weck jars or mason jars (heat-safe pint-sized jars for storing pickled onions)
- Small saucepan (for heating the pickling liquid)
