pickled red onions
Pickled red onions are a tangy and crunchy condiment that can elevate any dish. They are perfect for tacos, salads, sandwiches, or as a side. This recipe is quick and simple, requiring minimal ingredients and time.
Equipment
- 1 small saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 jar or airtight container for storage
- 1 whisk or spoon for stirring
Ingredients
- 1 medium red onion thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns optional
- 1/2 teaspoon red pepper flakes optional
Instructions
- Thinly slice the red onion using a sharp knife or a mandoline for even slices.
- In a small saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, and red pepper flakes (if using).
- Heat the mixture over medium heat, stirring until the sugar and salt are fully dissolved, which should take about 3-5 minutes.
- Once dissolved, remove the saucepan from heat and let it cool for a few minutes.
- Place the sliced red onions into a jar or airtight container.
- Pour the cooled pickling liquid over the onions, ensuring they are completely submerged.
- Allow the onions to cool to room temperature before sealing the jar.
- Refrigerate the pickled onions for at least 1 hour to let the flavors meld; they can be enjoyed right away but are better after a few hours or overnight.
Notes
The pickled onions can be stored in the refrigerator for up to two weeks.
Feel free to experiment by adding spices like garlic, cumin, or herbs to the pickling liquid for different flavor profiles.
Use the pickled red onions to garnish tacos, salads, or sandwiches for a burst of flavor.