Pickled Red Onions
A vibrant and tangy condiment that transforms ordinary dishes into extraordinary flavor experiences.
Ingredients
Main Ingredients
- 2 large red onions Thinly sliced.
- 1 cup white vinegar For the brine.
- 1 cup water For diluting the vinegar.
- 2 tablespoons sugar To balance the tartness.
- 1 tablespoon salt For flavor.
Optional Spices
- to taste peppercorns For added spice.
- to taste bay leaves For extra flavor.
- to taste garlic For a savory touch.
- to taste dried chili flakes For a kick.
Instructions
Preparation
- Slice the red onions thinly using a mandoline slicer or a sharp knife for uniformity.
Making the Brine
- In a medium saucepan, combine white vinegar, water, sugar, and salt.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved.
Pickling Process
- Remove the brine from heat and add the sliced onions, ensuring they are fully submerged.
- If necessary, place a plate on top to keep the onions submerged.
- Add any optional spices to enhance the flavor.
Cooling and Storing
- Let the mixture cool to room temperature.
- Transfer the cooled onions to a jar, ensuring they remain submerged in the brine. Seal the jar and refrigerate.
Marinating
- Allow the pickled onions to sit in the fridge for at least 1-2 hours, preferably overnight for optimal flavor.
Notes
Pickled red onions can be enjoyed in various dishes such as tacos, salads, and sandwiches. Store them in a glass jar with an airtight lid for maximum freshness. They will keep for about 2-3 weeks.