Zesty and Vibrant: Delicious Homemade Pickled Red Onions Recipe

Pickled red onion are a versatile condiment that adds a burst of tangy flavor and vibrant color to a variety of dishes. Whether you’re topping tacos, salads, sandwiches, or grilled meats, these quick-pickled onions are sure to elevate your culinary creations. Plus, they’re incredibly easy to make at home with just a few simple ingredients. Follow this step-by-step guide to whip up a batch of tangy and crisp pickled red onions that will become a staple in your kitchen.

Delicious Pickled Red Onions Recipe

Ingredients:

• 2 large red onions
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, thinly sliced
  1 bay leaf
• Optional: 1 sprig fresh thyme or rosemary for added flavor

Equipment:

1. Sharp knife or mandoline slicer
2. Cutting board
3. Medium saucepan
4. Measuring cups and spoons
5. Clean glass jar with a tight-fitting lid (16-ounce size or larger)
6. Spoon or tongs

Instructions:

Prepare the Onions first:

• Peel the red onions and cut off the root ends.
• Using a sharp knife or mandoline slicer, slice the onions into thin rings, about 1/8-inch thick. If you prefer slightly thicker slices, you can adjust accordingly, but thinner slices will absorb the pickling brine faster.

Sterilize the Jar:

• Wash the glass jar and lid thoroughly with hot, soapy water.
• Rinse well and let it air dry completely. For extra precaution, you can place the jar in boiling water for 10 minutes and then let it dry to ensure it’s sterilized.

Also Read: How to make best Tortilla Chips at home? Step by Step Recipe

Prepare the Brine:

• In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt.
• Stir the mixture over medium heat until the sugar and salt are completely dissolved. This usually takes about 2-3 minutes.
• Add the whole black peppercorns, mustard seeds, crushed red pepper flakes, sliced garlic, also bay leaf to the saucepan.
• If you’re using fresh thyme or rosemary, add the sprig(s) to the saucepan now.
• Bring the mixture to a gentle simmer and then remove it from the heat. Let the brine cool slightly for about 5 minutes.

Pack the Jar:

• Place the sliced onions into the sterilized jar, arranging them as tightly as possible without crushing them.
• Pour the warm brine over the onions, making sure all the onion slices are submerged. Use a spoon or tongs to press the onions down if necessary.
• So now, leave a little space at the top of the jar (about 1/2 inch) to allow for expansion.

Seal and Store:

• Wipe the rim of the jar with a clean, damp cloth because, it will remove any brine residue.
• Now you can seal the jar tightly with the lid.
• lastly, let the jar cool to room temperature before placing it in the refrigerator.

Pickling Time:

• Allow the onions to pickle in the refrigerator for at least 24 hours before using. For the best flavor, let them sit for 48 hours.
• The pickled onions will keep in the refrigerator for up to 2-3 weeks. The longer they sit, the more intense the flavor will become.
  Serving Suggestions:
• Use your pickled red onions to add a zesty crunch to salads, tacos, sandwiches, burgers, or grilled meats.
• They’re also fantastic as a topping for avocado toast or as part of a charcuterie board.

Tips for Best Results:

• For a sweeter variation, increase the amount of sugar to 3 tablespoons.
• You can experiment with different types of vinegar, such as red wine vinegar or white vinegar, for slightly different flavors.
• Also you can add a few slices of jalapeño or other chili peppers for an extra spicy kick.
• If you prefer a more herbal note, you can add a few sprigs of fresh dill or parsley.

Enjoy your homemade pickled red onions! They’re a simple yet flavorful addition to a wide variety of dishes. I hope you liked this recipe, if so please send a review through the comment section below or you can email us. Thank You!