Discover the delightful twist on classic pickled red onions with a touch of smoky sweetness, perfect for enhancing a variety of dishes with vibrant color and flavor.
This variation was inspired by the Southern BBQ tradition of incorporating smoky flavors, offering a unique alternative to traditional pickled onions.
2 large red onions, thinly sliced
1 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 bay leaves
1. In a medium saucepan, combine apple cider vinegar, water, honey, smoked paprika, sea salt, black peppercorns, mustard seeds, and bay leaves.
2. Bring the mixture to a simmer over medium heat, stirring occasionally, until the honey is fully dissolved.
3. Remove from heat and let the pickling liquid cool for a few minutes.
4. Place the sliced red onions in a clean, heatproof jar.
5. Pour the warm pickling liquid over the onions, ensuring they are fully submerged.
6. Allow the jar to cool to room temperature, then seal with a lid and refrigerate for at least 4 hours, preferably overnight, before serving.
Store the pickled red onions in an airtight jar in the refrigerator for up to 2 weeks.
These pickled onions are best enjoyed cold and do not require reheating.
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