Recipe For Pickled Red Onions

Pickling red onions is my new culinary obsession—trust me, once you try these tangy, crisp bites of deliciousness, you’ll wonder how you ever lived without them in your fridge!

The mix of vibrant color and sharp-tasting flavor makes pickled red onions an essential part of many dishes for me. My recipe includes apple cider vinegar, sugar, and kosher salt, which perfectly balance the sharpness of red onions.

I use whole black peppercorns for added flavor. Occasionally, I add a bay leaf.

Ingredients

• Red Onion: Rich in antioxidants; provides a mild, sweet flavor.
• Apple Cider Vinegar: Adds tanginess; good for digestion and gut health.
• Granulated Sugar: Balances sour notes; adds a touch of sweetness.
• Kosher Salt: Enhances flavor; facilitates the pickling process.
• Black Peppercorns: Adds subtle heat; complements other flavors.

Ingredient Quantities

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• 1 large red onion
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon whole black peppercorns
• Optional: 1 clove garlic, peeled and smashed
• Optional: 1 bay leaf
• Optional: 1/4 teaspoon red pepper flakes

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How to Make this

1. Cut the red onion into thin half-moon or ring slices that are approximately 1/8 inch thick. Reserve for later use.

2. In a medium-sized pot, mix the apple cider vinegar, water, sugar, and salt. Place the pot over medium-high heat. Stir the mixture while it heats until the sugar and salt completely dissolve.

3. Simmer the mixture, and then remove it from the heat. Let it cool a little; for about 5 minutes should suffice.

4. Put the sliced onions into a clean, heatproof jar or container that has a tight-fitting lid.

5. Add the entire whole black peppercorns to the jar. Optional: Add a garlic clove, a bay leaf, and red pepper flakes, to taste.

6. Pour the warm vinegar mixture carefully into the jar over the onions, ensuring that the onions are directly under the surface of the mixture.

7. Utilize a spoon or implement to softly press the onions down and make sure all of them are enveloped by the liquid.

8. Let the jar rest uncovered at room temperature until the contents drop to a temperature close to that of the surrounding air. This should take about 30 minutes to an hour.

9. After it has cooled, make sure the lid is secured tightly on the jar before placing it in the refrigerator.

10. Pickle the onions for a minimum of 1 to 2 hours before using them. However, for the best flavor, let them sit overnight. They can be stored in the fridge for up to two weeks.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Medium-sized pot
4. Measuring cups and spoons
5. Stirring spoon
6. Heatproof jar or container with a tight-fitting lid
7. Spoon or utensil to press onions down

FAQ

• Can I use white vinegar instead of apple cider vinegar?Indeed, white vinegar is not just acceptable for this use; it is also the most common vinegar found in kitchens. However, when it comes to flavor, apple cider vinegar delivers much more than white vinegar.
• How long will the pickled red onions last?Kept in a closed container in the refrigerator, they can remain good for as long as 2 weeks.
• Do I need to sterilize the jar before adding the onions?To ensure freshness and contamination-free results, it is wise to clean and sterilize the jar.
• Can I add other spices to the pickling liquid?Of course! Trying spices such as coriander seeds or dill can introduce some really interesting tastes.
• Should I slice the onions thinly or thickly?The quickest method of pickling is the thin slice. This is all that’s needed to ensure that the flavor infuses well and that the onions remain crisp.
• Will the onions taste spicy if I add red pepper flakes?The amount used will affect their flavor profile, but even when used moderately, they should have a mild spiciness that enhances their profile. They might taste a little different than expected, but that’s because they are not the same old spice. We Are Not Spice Like Them. Live With It.
• Is sugar necessary in the recipe?Sugar balances the acidity of vinegar, but if you prefer, you can reduce it or use a sweetener such as honey or agave.

Recipe For Pickled Red Onions Substitutions and Variations

1 large red onion—Substitute with 2 to 3 small red onions or 1 large white onion for a milder flavor.
1 cup of apple cider vinegar: Substitute with white vinegar or red wine vinegar for a different flavor profile.
1 tablespoon granulated sugar Substitute honey or maple syrup for a natural sweetness.
1 – 1.5 teaspoons kosher salt: Use sea salt, adjusting for granule size.
1/2 teaspoon whole black peppercorns: Use 1/4 teaspoon ground black pepper or whole pink peppercorns to bring a unique twist.

Pro Tips

1. Slice Uniformity: For evenly pickled onions, aim for consistent slicing. A mandoline slicer can help achieve uniform 1/8 inch thick slices, ensuring even soaking and flavor absorption.

2. Flavor Boost: Experiment with additional spices or herbs. Mustard seeds, coriander seeds, or fresh dill sprigs can add an intriguing twist to the flavor profile.

3. Sweetness Adjustment: If you prefer a sweeter pickle, increase the sugar slightly. Conversely, reduce the sugar if you want a more tangy and less sweet outcome.

4. Faster Cooling: To expedite the cooling process after pouring the vinegar mixture over the onions, place the jar in a bowl of ice water, ensuring not to submerge it. This helps the onions stay crisp.

5. Storage Tip: Always use a clean utensil to remove onions from the jar to maintain their quality and prevent contamination, extending their shelf life.