I have always strongly disliked raw red onions. Even though in small amounts they can be tasty and cooked they are delicious, nothing can ruin a salad or a burger like huge chunks of raw red onion. Maybe its just me, but that sharp taste will stay in my mouth all day no matter what I eat or how many times I brush my teeth. Ick.

But pickled red onions. Those are a whole other story.

 

Pickled Red Onions

Pickled Red Onions

Pickled Red Onions

Pickled Red Onions

&nbp;

Two essential things to make raw red onions more palatable are slicing them thinly and adding an acid. For this picked red onion recipe you do both. How handy.

 

Pickled Red Onions

Don’t judge my the handwriting.

 

For some reason when I think of pickling I think of boiling jars and pickling salts and all kinds of other things that I don’t really want to pursue. But luckily you really only have to do those things if you want your pickled whatevers to last more than an year. With this simpler pickling method they should be good for 3 weeks, which is fine by me.

RECIPE:

EASY PICKLED RED ONIONS

Makes 1 large jar.

INGREDIENTS:

  • 1 large red onion
  • 1 1/2 cup of white vinegar
  • 1 cup of sugar
  • 4 1/2 teaspoons of kosher salt
  • 3 teaspoons of whole black peppercorns
  • 2 teaspoons of dried oregano
  • 1 cinnamon stick

INSTRUCTIONS:

  1. Thinly slice the onion and set apart. If you have a mandolin this would be a great time to bring it out.
  2. Set aside the onions in a small bowl.
  3. Bring all the other ingredients to a boil.
  4. Pour the boiling mixture over the onions in the bowl. Cover with plastic wrap and let sit overnight (or until completely cool).
  5. Once its cool, transfer it to a jar and keep in the fridge. It will keep for three weeks.

 

Pickled Red Onions

 

Pickled red onions have even more tang and sweetness, they retain their crunch yet that sharp lingering taste is gone. Plus they turn a lovely pink color and look quite nice on everything.

 

Pickled Red Onions

Pickled Red Onions

 

It’s such an easy recipe and I’ve been adding them to everything. Made a stir fry with broccoli + cauliflower + kale with ginger and garlic then added the pickled onions on top. Also made a salad with arugula, roasted squash, goat cheese, pumpkin seeds, and added the pickled onions to that too. Lastly, have not made this yet (am currently waiting on the good will of the avocado ripening on my counter)but plan to make carnitas tacos with guacamole and pickled red onions. That jar will be gone in no time :)

TIPS:
1. Feel free to customize the spices. Thyme, rosemary, jalapenos and lime would be great additions as well depending what you’re going for.
2. And the amount of sugar.
3. If you want your onions a bit softer you can throw them into the boiling vinegar mixture for 20 seconds before draining and letting it sit until cool.
4. If you don’t have white vinegar, apple cider vinegar, rice vinegar, or another more neutral tasting vinegar would work nicely.

 

Related Posts Plugin for WordPress, Blogger...
Print Friendly