If you’re looking to add a tangy crunch to your meals, these time-honored pickled red onions are just the ticket. They’re quick to make and can elevate any dish with their sharp, zesty flavor.
The star of the show is the red onion, known for its mild and slightly sweet flavor that mellows in the pickling process. The white vinegar provides the necessary acidity to preserve and flavor the onions. Adding a bit of water helps balance the sharpness of the vinegar. The granulated sugar sweetens the mix just a touch, while kosher salt enhances the overall flavor. Finally, black peppercorns introduce a subtle spicy note, rounding out the flavor profile.
These pickled red onions are a fantastic addition to tacos, sandwiches, and salads. They’re also wonderful atop grilled meats or mixed into a grain bowl. Try pairing them with creamy cheeses or adding them to a charcuterie board for a delightful contrast.
Start by peeling your red onion and slicing it into thin rings. Aim for uniform slices; this helps them pickle evenly. Next, grab a small saucepan and combine the vinegar, water, sugar, salt, and peppercorns. Place it on medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar and salt have dissolved completely.
Meanwhile, place your sliced onions into a clean, heatproof jar. You may want to gently press them down to ensure they fit snugly. Once the pickling liquid is ready, carefully pour it over the onions in your jar. Ensure that all the onions are completely submerged in the liquid — this is key for proper pickling.
Allow the mixture to cool to room temperature. This might take an hour or so. Once cooled, seal the jar tightly and pop it into the refrigerator. For the best flavor, let the onions sit for at least 24 hours before diving in.
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