Pickled red onions are a must-have condiment in any modern kitchen. Their vibrant pink hue and tangy crunch elevate everything from tacos and burgers to grain bowls and leafy salads. With just a handful of pantry staples, you can create a versatile topping that balances acidity and sweetness with a satisfying bite.
The appeal of quick pickled onions lies in their simplicity and speed. No elaborate canning procedures or specialized equipment are needed. A single red onion, vinegar, water, sugar, and salt form the foundation of the brine. Once combined, the transformation begins almost instantly, turning the onions a stunning magenta color.
These onions are not just about visual appeal; they deliver an assertive flavor that cuts through rich, fatty foods while complementing bright and fresh dishes. You can enhance their complexity by infusing the brine with garlic, herbs, or a touch of chili heat, depending on your culinary preferences.
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Perfect for meal prepping, these pickled onions store well in the fridge for several weeks. This means you’ll always have a jar ready to perk up your meals. Whether you’re entertaining guests or looking for a weekday dinner boost, pickled onions are a simple upgrade that delivers bold results.
Servings and timing:
- Yields: About 1 1/2 cups pickled onions
- Prep Time: 10 minutes
- Resting Time: At least 1 hour (best after 24 hours)
- Total Time: 1 hour 10 minutes
Ingredients :
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar (or white vinegar)
- 1 cup hot water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
Optional add-ins:
- 1 garlic clove, sliced
- 1/2 teaspoon black peppercorns
- A few sprigs of fresh herbs (thyme, oregano, or dill)
- 1 small chili or a pinch of chili flakes for heat
Instructions:
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