Description
Quick Pickled Red Onions are a tangy and spicy condiment that can elevate any dish such as tacos, sandwiches, salads, or burgers. These easy-to-make pickled onions combine the sharpness of red onions with the bold flavors of apple cider vinegar, spices, and jalapeño for a perfect balance of sweetness and heat. Ready to enjoy in under an hour, they add a refreshing crunch and vibrant color to your meals.
Ingredients
Scale
Pickling Ingredients
- 1 large red onion (thinly sliced)
- 1 cup apple cider vinegar
- 3 Tablespoons water
- 1 Tablespoon granulated white sugar
- 1 teaspoon salt
Spices & Aromatics
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 1 small jalapeño (thinly sliced)
- 1 bay leaf
Instructions
- Slice the Onion: Peel the red onion and slice it thinly using a sharp knife or mandoline slicer to ensure even cuts for uniform pickling.
- Pack the Jar: Tightly pack the onion slices into a clean glass jar or heatproof container. Add the thinly sliced jalapeño, whole peppercorns, mustard seeds, red pepper flakes, and bay leaf to the jar.
- Prepare the Pickling Brine: In a small pot, combine apple cider vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring until the sugar and salt completely dissolve, about 2-3 minutes.
- Pour the Brine: Remove the brine from heat and immediately pour it over the onions and spices in the jar. Ensure that the onions are fully submerged in the liquid.
- Press Down the Onions: Gently press the onions down with the back of a spoon if needed to keep them submerged in the brine for even pickling.
- Cool to Room Temperature: Leave the jar uncovered and allow it to cool to room temperature naturally.
- Refrigerate and Marinate: Seal the jar with a lid and refrigerate. The pickled onions develop flavor in about 30 minutes but taste best after a few hours of marination.
- Storage: Store the pickled onions in the refrigerator for up to 2 weeks. Use as a vibrant, flavorful topping for tacos, sandwiches, salads, or burgers.
Notes
- For even thinner slices, use a mandoline carefully to avoid injury.
- The pickled onions taste better after marinating overnight but are quick enough to use after 30 minutes.
- Adjust the jalapeño quantity to control the heat level.
- Make sure onions are fully submerged to avoid spoilage.
- Use sterilized jars to extend shelf life and maintain freshness.
