Pickled Red Onions Recipe
Pickled red onions are a versatile condiment that can add a tangy, sweet, and slightly acidic flavor to a variety of dishes. They're easy to make and can be stored in the refrigerator for up to two weeks. In this blog post, I 'll provide you with a recipe for making pickled red onions and show you some ways to use them in your cooking.
Ingredients:
1 large red onion, thinly sliced
1 cup apple cider vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 bay leaf
Instructions:
Begin by slicing the red onion as thinly as possible. You can use a sharp knife or a mandoline slicer for this step.
In a medium-sized saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of sugar, 1 tablespoon of salt, 1 teaspoon of black peppercorns, and 1 bay leaf. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved.
Add the sliced red onions to the pot and stir to coat them in the pickling liquid. Let the mixture cool to room temperature.
Once the mixture is cool, transfer it to a jar or container with a tight-fitting lid. Make sure the onions are fully submerged in the liquid. If necessary, add more vinegar or water to cover the onions.
Place the jar in the refrigerator and let the onions pickle for at least 30 minutes before using. They will keep in the refrigerator for up to two weeks.
Now that you know how to make pickled red onions, let's talk about some ways to use them in your cooking. Here are a few ideas:
Top burgers, sandwiches, tacos, or salads with pickled red onions. They add a tangy, sweet, and slightly acidic flavor that pairs well with many different types of dishes.
Add pickled red onions to grain bowls for a burst of flavor and color.
Use pickled red onions as a garnish for cocktails. They add a unique twist to classic drinks like Bloody Marys or margaritas.
Serve pickled red onions alongside charcuterie boards for a colorful and flavorful addition.
Use pickled red onions as a condiment for grilled meats or fish. They add a bright and tangy flavor that balances out the richness of the meat.
Really Easy To Make
Pickled red onions are easy to make, versatile, and delicious. They add a pop of color and flavor to any dish and can be stored in the refrigerator for up to two weeks. Give this recipe a try and experiment with different ways to use pickled red onions in your cooking.
Pickled red onions are not only a delicious condiment but also a nutritious one. Red onions are rich in antioxidants, which can help protect the body against damage from free radicals. Additionally, red onions contain flavonoids, which have anti-inflammatory and anti-cancer properties.
Traditionally Made
Pickling is a traditional preservation method that has been used for centuries to extend the shelf life of food. The process of pickling involves immersing food in an acidic solution, which can help prevent the growth of harmful bacteria. In the case of pickled red onions, the vinegar and other ingredients used in the pickling solution create an environment that is inhospitable to bacteria, which helps keep the onions fresh for longer.
Lots of Health Benefits
In addition to their health benefits, pickled red onions are also a versatile ingredient that can be used in a wide range of dishes. Their tangy, sweet, and slightly acidic flavor can add a pop of brightness to everything from sandwiches and tacos to salads and grain bowls. They also make a great addition to charcuterie boards or as a garnish for cocktails.
If you're looking to experiment with pickling, pickled red onions are a great place to start. The recipe is simple and easy to follow, and the results are delicious. Plus, once you've mastered the technique, you can start experimenting with other pickled vegetables, like cucumbers, carrots, and beets.
Great for Korean BBQ
In Korean cuisine, pickled vegetables are a staple. Kimchi, a spicy fermented cabbage, is perhaps the most famous Korean pickled vegetable, but there are many other types of pickles that are commonly used in Korean cooking.
One of these is danmuji, the yellow pickled radish that is often served at Korean BBQs. Danmuji is made by pickling yellow daikon radish in a mixture of vinegar, sugar, salt, and turmeric. The result is a bright yellow pickle with a sweet and sour flavor that pairs perfectly with grilled meats.
Another popular Korean pickle is kkakdugi, which is made from cubed daikon radish that is pickled in a mixture of vinegar, sugar, and chili powder. Kkakdugi has a slightly crunchy texture and a spicy, tangy flavor that is a great counterpoint to rich, fatty meats like pork belly.
In conclusion, pickling is a simple and rewarding way to add flavor and nutrition to your meals. Whether you're making pickled red onions, Korean pickles, or experimenting with other types of pickled vegetables, the possibilities are endless. So why not give it a try? Your taste buds (and your gut) will thank you.
How To Pickle & The Steps You Need To Take
When it comes to pickling, there are a few things to keep in mind to ensure the best results. First, it's important to use a clean, sterilized jar or container to prevent any unwanted bacteria from contaminating the pickles. You can sterilize the jar by boiling it in water for a few minutes or running it through the dishwasher on the hottest cycle.
Second, be sure to fully submerge the vegetables in the pickling solution to prevent any mold or spoilage. If the vegetables are not fully submerged, you can add more vinegar or water to cover them.
Lastly, pickles will continue to ferment and develop flavor over time, so it's important to taste them periodically to ensure they're not becoming too sour or acidic. If you prefer a milder flavor, you can refrigerate the pickles to slow down the fermentation process.
In addition to the health benefits and delicious flavor of pickled vegetables, they can also be a sustainable and economical choice. By pickling vegetables that are in season and plentiful, you can extend their shelf life and reduce food waste.
Overall, pickled vegetables are a versatile and delicious addition to any meal. Whether you're using pickled red onions to top your favorite sandwich or experimenting with Korean pickles in your next BBQ, pickling is a fun and creative way to add flavor and nutrition to your cooking. So next time you have some extra veggies on hand, why not give pickling a try? You might just discover a new favorite condiment.
What To Serve Them With
Pickled red onions are a versatile condiment that can add a tangy, sweet, and slightly acidic flavor to a variety of dishes. Here are some ideas for dishes you can serve with pickled red onions:
Tacos: Pickled red onions make a great topping for tacos, adding a tangy crunch that complements the savory flavors of meat, beans, or vegetables. Try them on your next fish taco or pulled pork taco for a delicious twist.
Burgers: If you're looking to jazz up your burger game, try topping your burger with pickled red onions instead of the usual lettuce and tomato. The tangy sweetness of the onions pairs well with the savory beef and cheese.
Salads: Pickled red onions can add a burst of flavor to any salad, whether it's a classic Caesar or a trendy grain bowl. Try adding them to a spinach salad with bacon and blue cheese for a delicious flavor combination.
Charcuterie boards: Pickled red onions are a great addition to any charcuterie board, adding a pop of color and tangy flavor to cured meats, cheeses, and crackers.
Sandwiches: Give your next sandwich an upgrade with pickled red onions. They pair well with deli meats, cheese, and even peanut butter and jelly!
Nachos: Pickled red onions can add a zesty kick to your favorite nachos. Try them on top of a pile of tortilla chips, melted cheese, and spicy salsa for a delicious and satisfying snack.
Eggs: Add pickled red onions to your breakfast routine by topping your scrambled eggs or omelet with a spoonful. The tangy sweetness pairs well with the rich flavors of eggs and cheese.
Wraps: Whether you're making a vegetarian wrap or a turkey and cheese wrap, pickled red onions can add a burst of flavor and texture. Try them in a veggie wrap with avocado and hummus, or in a turkey and cranberry wrap for a festive twist.
Rice bowls: Pickled red onions can be a delicious addition to a rice bowl, adding a tangy crunch to grains, vegetables, and protein. Try them in a burrito bowl with black beans, corn, and avocado for a filling and flavorful meal.
Cocktails: Pickled red onions can even be used as a garnish for cocktails, adding a savory and tangy note to drinks like Bloody Marys or margaritas. Try them in a spicy tequila cocktail for a unique twist.
Overall, pickled red onions are a versatile and delicious condiment that can be used in a variety of dishes. Whether you're topping tacos or jazzing up your breakfast eggs, pickled red onions are a fun and easy way to add flavor and nutrition to your meals.
The History of it All
Pickled onions have been a popular condiment for centuries, with different cultures and regions having their own unique ways of pickling onions. It is believed that the ancient Mesopotamians were among the first to pickle vegetables, including onions, as a way to preserve them for use during times of scarcity.
In the Middle Ages, pickled onions were a common food among the wealthy in Europe, where they were often served as a side dish or as part of a larger spread of preserved foods. In the United States, pickled onions have been a staple of Southern cuisine for many years, often served alongside barbecue or other grilled meats.
Today, pickled onions are enjoyed all over the world, and many different variations and flavor profiles can be found depending on the region and culture. Pickled red onions, in particular, have become increasingly popular in recent years due to their tangy, sweet, and slightly acidic flavor, as well as their vibrant color and versatility in the kitchen.
What’s Stopping You?
In conclusion, pickled red onions are a delicious and easy-to-make condiment that can add a burst of flavor and color to any meal. With just a few simple ingredients and a bit of patience, you can create a tangy and slightly sweet condiment that pairs well with a wide variety of dishes. Whether you're topping your favorite burger or taco, adding a pop of color to your charcuterie board, or garnishing a refreshing cocktail, pickled red onions are sure to impress. So why not give them a try and elevate your next meal to a whole new level?
Pickled Red Onions
Ingredients
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
Instructions
- Begin by slicing the red onion as thinly as possible. You can use a sharp knife or a mandoline slicer for this step.
- In a medium-sized saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, 2 tablespoons of sugar, 1 tablespoon of salt, 1 teaspoon of black peppercorns, and 1 bay leaf. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved.
- Add the sliced red onions to the pot and stir to coat them in the pickling liquid. Let the mixture cool to room temperature.
- Once the mixture is cool, transfer it to a jar or container with a tight-fitting lid. Make sure the onions are fully submerged in the liquid. If necessary, add more vinegar or water to cover the onions.
- Place the jar in the refrigerator and let the onions pickle for at least 30 minutes before using. They will keep in the refrigerator for up to two weeks.
Notes
Pickled red onions can be used in a variety of ways, such as topping burgers, sandwiches, tacos, salads, or grain bowls. They also make a great addition to charcuterie boards or as a garnish for cocktails. Enjoy! The thinly sliced pink pickled radishes that are commonly served at Korean BBQs are called "danmuji" in Korean. Danmuji is made from yellow daikon radish that has been pickled in a mixture of vinegar, sugar, salt, and sometimes turmeric, which gives it the bright yellow color. It has a slightly crunchy texture and a sweet and sour taste that pairs well with the rich flavors of Korean BBQ. Danmuji is often used as a garnish or condiment for Korean dishes, and it's a popular ingredient in kimbap (Korean rice rolls) as well. The pickled radishes that are commonly served at Korean BBQs are called "kkakdugi" in Korean. They are made from small, cubed pieces of daikon radish that are pickled in a mixture of vinegar, sugar, and chili powder. Kkakdugi has a slightly crunchy texture and a tangy, slightly sweet and spicy flavor that complements the rich flavors of Korean BBQ. It is often served alongside other banchan (side dishes) and is a popular condiment in Korean cuisine.
Nutrition Facts
Calories
16.5Fat
0.03 gSat. Fat
0.01 gCarbs
3.27 gFiber
0.25 gNet carbs
3.02 gSugar
2.47 gProtein
0.14 gSodium
583.82 mgCholesterol
0 mg
