Sweet & Smoky Pickled Red Onions

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 8
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These Sweet & Smoky Pickled Red Onions are a flavor explosion you'll want to put on everything. The combination of tangy apple cider vinegar and smoky paprika takes ordinary red onions to a whole new level. Perfect for adding zing to your meals!

Ingredients for Sweet & Smoky Pickled Red Onions

Red onions are the star of the show, offering a mild sweetness and beautiful color. Apple cider vinegar provides the essential tangy base for our pickling liquid. Honey introduces a natural sweetness that balances the acidity. Smoked paprika infuses a subtle smoky depth, making these onions stand out. Sea salt enhances all the flavors, while black peppercorns and mustard seeds add a bit of spice and complexity. Finally, bay leaves bring a touch of herbal aroma.

Tips & Tricks

  • Use fresh, firm onions for the best texture and flavor.
  • A mandoline slicer can help achieve uniform slices, ensuring even pickling.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the pickling liquid.
  • For a deeper smoky flavor, consider lightly toasting the smoked paprika before adding it to the mix.

Serving Suggestions

These pickled red onions are perfect on tacos, adding a sweet and smoky crunch. Toss them in a salad for an unexpected burst of flavor. They’re also fantastic on sandwiches or burgers. For a simple appetizer, serve them alongside a cheese platter.

Frequently Asked Questions

Can I use white or yellow onions instead?
Yes, but red onions provide the best flavor and color for this recipe.
How long will these pickled onions last?
Stored in the refrigerator, they should last up to two weeks.
Can I use regular paprika instead of smoked?
You can, but you'll miss out on the smoky element that makes this recipe unique.

Sweet & Smoky Pickled Red Onions Recipe Walkthrough

Begin by slicing those beautiful red onions thinly. You can use a sharp knife or a mandoline for even slices. Next, grab a medium saucepan and combine the apple cider vinegar, water, honey, smoked paprika, sea salt, black peppercorns, mustard seeds, and bay leaves. Set it on the stove over medium heat, stirring occasionally. You want the honey to dissolve completely and the mixture to come to a gentle simmer. Once everything is nicely combined, take it off the heat and let it cool slightly.

While your pickling liquid cools, prepare a clean, heatproof jar and pack it with those sliced onions. Make sure there's enough room for the liquid to flow around and cover all the onions. Slowly pour the warm pickling liquid over the onions in the jar. You want them fully submerged to ensure they soak up all the delicious flavors.

Let the jar cool to room temperature before sealing it with a lid. Pop it in the fridge for at least 4 hours; overnight is even better. This waiting time allows the onions to absorb all the flavors, transforming into the delightful pickled treat you’re after.

Why You'll Love This Recipe

  • Quick and easy preparation with a big payoff in flavor.
  • Versatile topping for sandwiches, tacos, salads, and more.
  • Unique sweet and smoky taste that's a refreshing twist on classic pickles.
  • No fancy equipment needed, just a saucepan and a jar.

Ingredients

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

Step-by-step Instructions

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.

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