If you're looking to add a zesty kick to your meals, pickled red onions are your new best friend. This recipe is straightforward, quick, and adds a vibrant splash of flavor to any dish.
Red onions are the star here, known for their mild and slightly sweet flavor that turns vibrant and tangy when pickled. Apple cider vinegar adds a fruity tartness that complements the onions beautifully. Water dilutes the vinegar slightly, balancing the acidity. Sugar not only sweetens but also rounds out the sharpness of the vinegar. Kosher salt enhances the overall flavor without overpowering it. Black peppercorns introduce a subtle spice that adds depth. Mustard seeds bring a hint of warmth and complexity, while a bay leaf imparts a subtle, aromatic essence.
Pickled red onions are a fantastic topping for tacos, burgers, and sandwiches. Toss them into a salad for a tangy punch, or use them to garnish grilled meats. They’re also a great addition to cheese boards, adding both color and flavor.
First, peel and thinly slice the red onions. Aim for uniform slices so they pickle evenly. Place them in a heat-resistant bowl — glass or metal works best as it won't react with the vinegar.
Next, grab a saucepan and combine the apple cider vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, and bay leaf. Bring this mixture to a simmer over medium heat. Stir occasionally to ensure the sugar and salt dissolve completely.
Once everything's dissolved and the mixture is hot, carefully pour it over the sliced onions. Make sure the onions are fully submerged to ensure even pickling. Let them sit and cool to room temperature.
After cooling, transfer the onions and liquid into an airtight jar. Pop them in the fridge and let them sit for at least 2 hours to develop their flavor. For the best taste, let them pickle overnight.
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