Pickled Red Onions

Introduction:
Pickled red onions are a tangy, crunchy, and vibrant addition to many dishes. Whether you’re looking to elevate your tacos, salads, sandwiches, or grilled meats, pickled red onions add a burst of flavor and color that’s hard to resist. This quick and easy recipe will show you how to make delicious pickled red onions at home in just a few simple steps.

Why Pickled Red Onions?
Pickled red onions are not just a tasty garnish; they’re also packed with nutrients. Red onions are rich in antioxidants and vitamins, and when pickled, they maintain their health benefits while gaining a delicious tangy flavor. The pickling process also enhances the onion’s natural sweetness, creating a perfect balance of sweet, sour, and savory.

Ingredients:

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar (or white vinegar)
• 1/2 cup water
• 1 tablespoon sugar (adjust to taste)
• 1 1/2 teaspoons salt
• Optional: 1/2 teaspoon peppercorns, 1/2 teaspoon mustard seeds, 1 clove garlic, sliced, 1 bay leaf

Instructions:

Step 1: Prepare the Onions
Begin by peeling and thinly slicing the red onion. You can use a sharp knife or a mandoline for even slices. Place the sliced onions in a clean, heat-proof jar.

Step 2: Make the Pickling Brine
In a small saucepan, combine the vinegar, water, sugar, and salt. If you’re using any optional spices like peppercorns, mustard seeds, garlic, or bay leaf, add them to the mixture as well. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and salt.

Step 3: Pickle the Onions
Once the brine is simmering, carefully pour it over the sliced onions in the jar. Ensure that the onions are fully submerged in the brine. Use a spoon to press the onions down if necessary. Let the jar cool to room temperature.

Step 4: Refrigerate
After the jar has cooled, seal it with a lid and refrigerate. The pickled red onions will be ready to eat in as little as 30 minutes, but they develop a deeper flavor if left to pickle for at least a few hours. They can be stored in the refrigerator for up to 2 weeks.

Serving Suggestions:

• Tacos: Add pickled red onions to tacos for a zesty crunch.
• Burgers and Sandwiches: Use them as a topping for burgers, sandwiches, or wraps.
• Salads: Toss pickled red onions into salads for a burst of flavor.
• Grilled Meats: Serve alongside grilled chicken, pork, or steak.
• Cheese Platters: Pair with cheeses and charcuterie for an impressive appetizer.

Conclusion:
Pickled red onions are a versatile and easy-to-make condiment that can enhance the flavor of many dishes. With this simple recipe, you can create a jar of tangy, crisp pickled onions that will add a pop of color and a delicious punch to your meals. Whether you’re a seasoned chef or a home cook, this recipe is a must-try for anyone looking to elevate their culinary creations.

Serving Tips:

1. Enhance Breakfast Dishes: Sprinkle pickled red onions over avocado toast, scrambled eggs, or breakfast burritos to add a tangy flavor that complements the richness of these dishes.
2. Top Salads: Use pickled red onions as a topping for salads. They pair particularly well with greens like arugula, spinach, or kale and add a burst of acidity to balance rich dressings.
3. Garnish Soups: Add a spoonful of pickled red onions to soups like black bean or lentil soup for a fresh, tangy contrast.
4. Boost Grain Bowls: Elevate grain bowls with pickled red onions. They complement ingredients like quinoa, farro, or brown rice, adding both flavor and visual appeal.
5. Serve with Barbecue: Pickled red onions are an excellent side for barbecue dishes. They cut through the richness of smoked meats, making them a perfect pairing for pulled pork, brisket, or grilled sausages.
6. Accompany Spicy Foods: Use pickled red onions to cool down spicy dishes like curries, chili, or spicy tacos. Their tangy flavor helps balance the heat.
7. Elevate Mexican Dishes: Add them to nachos, enchiladas, or quesadillas for a zesty twist. They’re also a traditional garnish for cochinita pibil, a slow-roasted pork dish from the Yucatan Peninsula.

Storage Tips:

1. Refrigeration: Store pickled red onions in an airtight jar or container in the refrigerator. They should be kept in the fridge to maintain freshness and safety.
2. Use Clean Utensils: Always use clean utensils when taking onions from the jar to prevent contamination. This helps prolong their shelf life.
3. Shelf Life: Pickled red onions can last for up to 2 weeks in the refrigerator. The onions will continue to develop flavor over time, becoming more intense as they sit.
4. Check for Freshness: Before consuming, check for any signs of spoilage such as an off smell, sliminess, or discoloration. If any of these are present, it’s best to discard the onions.
5. Separate Portions: If you’ve made a large batch, consider dividing the pickled onions into smaller jars. This way, you can open one jar at a time, keeping the others sealed and fresh until needed.
6. Reuse the Brine: Once you’ve finished the onions, the brine can be reused to pickle another batch of red onions or even other vegetables like cucumbers, carrots, or radishes. Just make sure to boil the brine again to ensure it’s safe to use.

By following these serving and storage tips, you’ll be able to enjoy the bright, tangy flavor of pickled red onions in a variety of dishes, and keep them fresh and delicious for weeks.

1. How long do pickled red onions need to sit before they’re ready to eat?

• Pickled red onions can be enjoyed in as little as 30 minutes, but for the best flavor, it’s recommended to let them sit for at least a few hours or overnight in the refrigerator. This allows the onions to fully absorb the brine and develop a deeper, more balanced flavor.

1. Can I use a different type of vinegar for pickling red onions?

• Yes, you can use different types of vinegar depending on your taste preference. Apple cider vinegar is commonly used for its mild and slightly sweet flavor, but white vinegar, red wine vinegar, or rice vinegar can also be used. Each type of vinegar will impart a different flavor profile to the pickled onions.

1. Are pickled red onions healthy?

• Yes, pickled red onions are a healthy addition to your diet. Red onions are rich in antioxidants, vitamins, and minerals. The pickling process retains these nutrients while adding beneficial probiotics if the onions are naturally fermented. However, be mindful of the sugar content in the brine if you’re watching your sugar intake.

1. Can I pickle other vegetables using the same brine?

• Absolutely! The brine used for pickling red onions can be reused to pickle other vegetables like cucumbers, carrots, radishes, or even garlic. Just make sure to boil the brine again before reusing it to ensure it’s safe and effective for pickling additional vegetables.