How To Make Pickled Red Onions? Sweet And Tangy

• Food: Pickled Red Onions

• Writer: Alice

• Content-Type: Food Blog

Do you want to spice up the next salad you eat? Add pickled red onions!

These pickled red onions are the most pleasing way to add a vibrant pop of flavor to practically any dish because they’re tangy and sweet.

Over the years, pickled red onions have become a staple in my kitchen. They are acidic, sweet, and a touch crunchy in addition to being a stunning, vivid pink.

I can’t think of a better way to describe them. I like to remark that they give sandwiches, salads, bowls, and more a “bright pop of flavor.”

You’ll understand what I mean if you try to make some quick pickled red onions. Add a handful to a sandwich or salad to transform it from excellent to fantastic.

Their zingy, vinegary flavor gives the other ingredients in the dish a brighter, sharper flavor that is simply irresistible. Give these pickled onions a try; you’ll add them to everything! You need a few minutes and five ingredients.

MAKING PICKLED ONIONS

You’ll need 5 essential materials to produce pickled red onions: red onions, white vinegar, water, cane sugar, and sea salt.

First, divide the onions between the two jars after thinly slicing them (I suggest using a mandoline for quick, consistent slicing!). Then, while stirring constantly, cook the vinegar, water, cane sugar, and salt over medium heat. It won’t take more than a minute.

Pour the brine over the onion slices after allowing them to cool slightly. Before covering them and putting them in the refrigerator, let the jars cool to room temperature.

When your onions are soft and brilliant pink, they are ready to eat. Depending on the thickness of your onions, this can take an hour or even overnight. They can last up to two weeks in the refrigerator.

To give the onions’ flavor a little more complexity, I occasionally add a few peppercorns or garlic cloves to the jar along with the onions.

I also like to switch up the vinegar! White wine and rice vinegar are a particular favorite of mine, and a tart blend of apple cider vinegar and white vinegar is also enjoyable.

Even if you stick to the simple recipe, your quick pickled onions will still be excellent, so these changes are great but entirely optional.

TIPS FOR USING PICKLED ONIONS

As I mentioned earlier, pickled onions are my go-to ingredient for giving practically any dish a vivid pop of flavor.

Simply put, they taste great on avocado toast, but there are other possibilities as well. Here are some of my preferred applications for them:

• Include them in a salad. They are perfectly showcased in this grilled potato salad and this roasted cauliflower salad.
• Sandwich them within! Put them on avocado toast or with any colorful sandwich filling like egg salad or chickpea shawarma.
• Put them all over a burger! They go well with my preferred falafel burger, my traditional black bean burger, and my favorite veggie burger.
• Add them to any dish that is Mexican! They’d go great with these tacos with sweet potatoes, these tacos with lots of vegetables, or even breakfast tacos or a breakfast burrito!
• Put them inside a bowl! Try them in this grain bowl or this buddha bowl, or add them to a DIY burrito bowl along with black beans, pico de gallo, mango or tomatillo salsa, guacamole, and your favorite vegetables.

PICKLED RED ONIONS

Pickled red onions give salads, sandwiches, burgers, and more a sweet & tangy flavor boost! Once prepared, they’ll last up to three weeks in the refrigerator.

INGREDIENTS

OPTIONAL

• 2 garlic cloves
• 1 teaspoon mixed peppercorns

INSTRUCTIONS

1. Use a mandoline to thinly slice the onions, then divide them between two (16-ounce) jars or three (10-ounce) jars. If using, add the garlic and peppercorns to each jar.
2. In a medium saucepan, warm the salt, sugar, vinegar, and water over medium heat. The sugar and salt should dissolve after approximately a minute of stirring. Pour over the onions after letting cool. After allowing the onions to cool to room temperature, keep them in the refrigerator.
3. When your pickled onions are bright pink and soft, which takes approximately an hour for very thinly sliced onions or overnight for thicker sliced onions, they are ready to consume. They can last up to two weeks in the refrigerator.