Pickled Red Onions Recipe | Recipes & Techniques
Pickling vegetables can provide flavors to your foods that can launch otherwise bland foods into something amazing. I recently learned how to make fermented red pepper paste and use it on so many foods. Pickling is very similar, except it doesn't take as long; only a few hours up to a full day compared to a few days to a few weeks for fermentation.
Pickled onions provides acid, sweetness, saltiness, spiciness and earthiness from ingredients such as: apple cider vinegar, lemon juice, garlic, salt and red pepper flakes.
Here's What You'll Need:
Mason Jars (I use Ball 32-ounce wide-mouth jars because they are easy to get the food out of and easy to clean. You can get a 12-pack from Target or Walmart for under $20)
Red onions (32-ounce Mason jars will hold about two small red onions or one big red onion)
Garlic small cloves (3)
Red pepper flakes (1 to 2 teaspoons)
Apple cider vinegar (1 cup) (I use Bragg raw and unfiltered apple cider vinegar as it has a great taste, but you can use whatever brand you'd like)
Kosher salt (I use Diamond Kosher salt as it dissolves easily and tastes great)
1-2 lemons (Four tablespoons of fresh lemon juice)
Cutting board
Chef's Knife (you want it to be a good-quality knife and very sharp so you can cut the onions thinly and easily)
Measuring cup for liquid or scale
Measuring spoons or scale
How to Make Pickled Red Onions:
First, gather your ingredients and supplies and lay them out
Uncap your Mason jar and add (1 cup or 8 ounces) apple cider vinegar
Cut your lemon(s) in half and juice to get four tablespoons of juice and add to jar
Add 1-2 teaspoons of salt (I use Diamond Kosher Salt)
Cut the ends off of your garlic and get the skin off, then add the cloves to your jar (3 small cloves)
Add the red pepper flakes to the jar (1-2 teaspoons, depending on how spicy you like it)
Cut the ends off of your onion(s) (two small red onions or one large), then cut in half. Lay each half on the cutting board and cut the onion into thin, even slices.
Add the slices of onion to the jar as you cut them
When you have added all of the onion(s), add the top to the canning jar and shake it to mix up the ingredients
Place in the fridge for 24 hours and you will have delicious pickled red onions!
They will last about two weeks in the fridge
How to Use Pickled Red Onions:
Put them on plain hard-boiled eggs
Put them on sandwiches (Chicken with smoked paprika, black pepper and tarragon with mayonnaise and romaine lettuce; Egg salad; Low-sodium plain turkey; Salmon)
Put them on salads that need acid, sweetness and saltiness (add dressings like blue cheese, ranch or another creamy dressing)
Put them on plain scrambled eggs
Put them on hot dogs and hamburgers
Final Thoughts:
Have you ever tried pickled red onions before? Did you like them? Have you tried to make your own before? How did it turn out? Please share your thoughts!
Thanks,
A
