Traditional Pickled Red Onions
Tangy and sweet pickled red onions perfect for adding a zesty crunch to any dish. Ideal for tacos, salads, or sandwiches with a vibrant pink hue to brighten your plate.
Prep time: 10 minutesCook time: 5 minutesServes: 8
Ingredients
2 large red onions, thinly sliced
1 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 tsp mustard seeds
1 bay leaf
Instructions
1. Peel and thinly slice the red onions and place them in a heat-resistant bowl.
2. In a saucepan, combine apple cider vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, and bay leaf.
3. Bring the mixture to a simmer over medium heat, stirring occasionally until sugar and salt dissolve.
4. Pour the hot vinegar mixture over the sliced onions, ensuring they are fully submerged.
5. Let the onions cool to room temperature, then transfer to an airtight jar and refrigerate for at least 2 hours before serving.
Storage
Store pickled onions in an airtight container in the refrigerator and consume within 2 weeks for optimal freshness.
Reheating
No reheating necessary; serve directly from the refrigerator.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
