Pickled Red Onions Recipe

Red onion: Thinly sliced to ensure they absorb the pickling liquid quickly and evenly.

Apple cider vinegar: Provides the necessary acidity and a subtle sweetness for the pickling brine.

Water: Dilutes the vinegar to balance the acidity.

Sugar: Adds a touch of sweetness to counterbalance the tanginess of the vinegar.

Salt: Enhances the overall flavor and helps in the pickling process.

When slicing the red onion, aim for uniform thickness to ensure even pickling. A mandoline slicer can be particularly useful for achieving consistent, thin slices. This not only enhances the texture but also allows the vinegar mixture to penetrate more effectively, resulting in a well-balanced flavor.

• red onion - Substitute with white onion: White onions have a milder flavor and will still provide a nice crunch and tang when pickled.

• red onion - Substitute with shallots: Shallots offer a slightly sweeter and more delicate flavor, making them a good alternative for pickling.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and will achieve the same pickling effect.

• apple cider vinegar - Substitute with rice vinegar: Rice vinegar is milder and slightly sweet, which can add a different but pleasant flavor profile.

• water - Substitute with vegetable broth: Using vegetable broth can add an extra layer of flavor to the pickling liquid.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a subtle floral note to the pickled onions.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and a hint of caramel flavor.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can enhance the overall flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, making it a good alternative for pickling.

• Ensure the pickled red onions are fully cooled before storing. This helps maintain their crisp texture and vibrant flavor.
• Transfer the pickled onions to an airtight container or a clean mason jar. A tight seal is crucial to prevent any unwanted odors from seeping in and to keep the onions fresh.
• Store the container in the refrigerator. The pickled red onions will keep well for up to 2-3 weeks, retaining their tangy and slightly sweet flavor.
• For longer storage, consider freezing the pickled onions. Place them in a freezer-safe container or a heavy-duty freezer bag, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps you keep track of their freshness and ensures you use them within an optimal time frame.
• When ready to use, thaw the pickled onions in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor.
• Avoid refreezing pickled onions once thawed, as this can compromise their quality and texture. Instead, use them up within a few days of thawing.
• For a quick pick-me-up, add the thawed pickled onions to salads, tacos, sandwiches, or even as a garnish for soups and stews. Their tangy zest can elevate any dish, adding a burst of flavor and color.

• Gently warm the pickled onions in a small saucepan over low heat. Stir occasionally to ensure even heating, but be careful not to overheat as this can alter their texture and flavor.
• Microwave the pickled onions in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 30-second intervals, stirring in between, until they reach the desired temperature.
• Place the pickled onions in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until warmed through. This gentle method helps maintain their crispness.
• If you prefer a more intense flavor, you can briefly sauté the pickled onions in a skillet over medium heat. Add a splash of olive oil or butter to enhance their richness. Cook for 1-2 minutes, stirring frequently.

• Small saucepan: Used to combine the apple cider vinegar, water, sugar, and salt, and bring the mixture to a boil.

• Stirring spoon: Essential for stirring the vinegar mixture to ensure the sugar and salt dissolve completely.

• Knife: Needed to thinly slice the red onions.

• Cutting board: Provides a safe surface to slice the red onions.

• Jar: Used to place the thinly sliced red onions and pour the hot vinegar mixture over them.

• Measuring cups: Used to measure the apple cider vinegar and water accurately.

• Measuring spoons: Used to measure the sugar and salt precisely.

Pre-slice onions: Slice the red onions in advance and store them in an airtight container in the fridge.

Batch pickling: Double or triple the recipe to have pickled onions ready for future use.

Quick cool: Place the jar in an ice bath to cool it faster before refrigerating.

Use a mandoline: A mandoline slicer ensures even, thin slices quickly.

Pre-measure ingredients: Measure out the apple cider vinegar, water, sugar, and salt before starting.