This recipe provides instructions for making quick pickled red onions, a vibrant and tangy condiment that adds a burst of flavor and a beautiful pop of color to a wide variety of dishes. Unlike traditionally fermented pickles, these pickled onions are made using a quick method involving a hot brine, which softens the onions and infuses them with a sweet and sour flavor in a relatively short amount of time, typically within an hour or two, though the flavor intensifies with longer pickling. Red onions are the star of this recipe, chosen for their slightly milder flavor compared to yellow onions and their stunning pink-purple hue once pickled. The pickling brine is a simple mixture of vinegar (often a combination of white vinegar and apple cider vinegar for a balanced flavor), water, sugar (to provide sweetness and balance the acidity), and salt (for preservation and flavor enhancement). Optional additions like whole peppercorns, mustard seeds, bay leaves, garlic cloves, or red pepper flakes can be included to add extra layers of flavor and a hint of spice. The process involves thinly slicing the red onions, heating the brine ingredients until the sugar and salt are dissolved, and then pouring the hot brine over the sliced onions in a jar. The onions are then left to sit at room temperature until cooled, and then refrigerated. As they pickle, the onions lose some of their raw sharpness and take on a pleasantly tangy, slightly sweet, and subtly spicy flavor, while their color deepens to a more intense pink. Quick pickled red onions are incredibly versatile and can be used as a topping for tacos, burgers, sandwiches, salads, grain bowls, pizzas, grilled meats, and much more. They offer a bright, acidic counterpoint to rich or savory dishes and their crisp-tender texture adds a delightful element to any bite. They are also relatively long-lasting when stored properly in the refrigerator, making them a convenient condiment to have on hand. The image shows a clear glass jar filled with thinly sliced rings of vibrant pink-purple pickled red onions. A hand is holding the lid of the jar. Around the jar on a wooden surface are two whole red onions, a few cloves of garlic, a sprig of thyme, and two slices of pickled red onion.
The texture of quick pickled red onions is crisp-tender. They retain some of their original crunch but are softened by the brine, making them less sharp and more pleasant to eat raw.
The flavor profile is a delightful balance of tangy and sweet, with the sharpness of the raw red onion mellowed by the acidity of the vinegar and the sweetness of the sugar. Any added spices contribute subtle aromatic and sometimes spicy notes.
Quick pickled red onions are thinly sliced red onions preserved in a hot brine of vinegar, water, sugar, and salt, often with added spices, resulting in a tangy, sweet, and colorful condiment ready to eat in a short amount of time.
The preparation involves thinly slicing red onions, making a hot brine of vinegar, water, sugar, and salt with optional spices, pouring the brine over the onions in a jar, cooling, and then refrigerating.
Ingredients:
- 2 medium red onions, thinly sliced
- 1 cup white vinegar (or a combination of white and apple cider vinegar)
- 1 cup water
- ½ cup granulated sugar (adjust to your sweetness preference)
- 1 tablespoon salt
- Optional flavorings:
- 1-2 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1-2 bay leaves
- ½ teaspoon red pepper flakes (for a touch of heat)
- Fresh herbs like thyme or rosemary sprigs
Equipment:
- Cutting board
- Sharp knife or mandoline slicer
- Medium saucepan
- Measuring cups and spoons
- Glass jar with a tight-fitting lid (about 1-quart size)
Instructions:
- Prepare the Onions: Peel the red onions and thinly slice them. You can slice them into half-moons or rings, depending on your preference. Using a mandoline slicer can help achieve uniform thin slices.
- Pack the Jar: Place the sliced red onions into the clean glass jar. If you are using any optional flavorings like smashed garlic, peppercorns, mustard seeds, bay leaves, or herbs, add them to the jar along with the onions, distributing them throughout.
- Make the Brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. If you are using red pepper flakes, add them to the saucepan as well.
- Heat the Brine: Place the saucepan over medium heat and bring the mixture to a simmer, stirring until the sugar and salt are completely dissolved and the liquid is clear. Once simmering, remove the saucepan from the heat.
- Pour Brine Over Onions: Carefully pour the hot brine over the sliced red onions in the jar, ensuring that the onions are completely submerged in the liquid. If necessary, gently press down on the onions with a spoon to remove any air pockets and ensure they are covered.
- Cool and Seal: Let the jar sit at room temperature until it has cooled down completely. Once cooled, secure the lid tightly on the jar.
- Refrigerate: Transfer the jar to the refrigerator. The pickled red onions will be ready to eat in as little as one hour, but their flavor will continue to develop and intensify over time. They are typically best after a few hours or overnight.
- Storage: Store the quick pickled red onions in the refrigerator. They will keep well for several weeks, and the brine may become more deeply colored over time.
- Serve: When ready to use, remove the desired amount of pickled red onions from the jar with a clean utensil. They can be used as a topping for a wide variety of dishes to add a tangy, sweet, and colorful element.
Enjoy your vibrant and flavorful quick pickled red onions! They are a simple way to add a gourmet touch to your meals. Feel free to experiment with different vinegars (like rice vinegar or balsamic vinegar for different flavor profiles) and various spices to customize the taste to your liking.