Quick pickled red onions are a delightful addition to many dishes. They’re not just pretty; they pack a flavor punch. You can serve them alongside tacos, slap them on sandwiches, or toss them into salads.
They even offer a sharp contrast to rich dishes like barbecued meats or creamy pasta salads. Trust me, their tangy bite brings balance to almost anything. Want to elevate your favorite dish? Just add a handful of these vibrant pickles, and watch the transformation.
Now, let’s dive into something that can change the way you think about toppings – quick pickled red onions. I remember the first time I encountered them at a trendy taco joint. I took a bite, and my taste buds awakened. The combination of that crunchy texture and vibrant acidity intrigued me.
Suddenly, I was on a mission—to master the art of quick pickling at home. It turns out, this process is fast, easy, and the results are exquisite. Plus, once you have the basics down, the variations are nearly endless. So, let’s get started with understanding what quick pickled red onions are, how they work, and the magic they can add to your plates.
What are Quick Pickled Red Onions?
Quick pickled red onions are thinly sliced red onions that have been pickled in a vinegar-based brine. The process is much faster than traditional pickling methods, which often require months of fermentation.
Instead, this method allows you to enjoy your pickles in just a few hours. They are a vibrant addition to many meals, offering a balance of sweet, tangy, and savory notes.
Why This Recipe Works
When it comes to quick pickling red onions, several reasons illustrate why this recipe stands out. Here are four solid points to consider:
1. Speedy Process: One of the best things about quick pickling is the time involved. It takes only about 30 minutes to prepare. You can whip up a jar while prepping your main dish. It’s a game changer for anyone wanting an instant flavor boost.
2. Versatile Flavor: The combination of vinegar, sweetener, and spices can be easily adjusted to your tastes. Want it tangier? Add more vinegar. Prefer it sweeter? Increase the maple syrup or honey. The flexibility means you can make it your own every time.
3. Nutrient-Rich: Onions, especially red varieties, contain numerous health benefits. They’re rich in vitamins C and B6 and provide antioxidants. When pickled, they retain most of these nutrients, making them not just delicious but good for you.
4. Beautiful Presentation: Let’s face it. Food that looks good tastes good. The vivid pink hue of quick pickled red onions adds vibrancy to any dish. Whether you’re entertaining guests or just enjoying a weeknight dinner, a sprinkle of these onions enhances both flavor and aesthetic appeal.
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Ingredients You’ll Need
Creating this delightful condiment doesn’t require a pantry overhaul. Here’s what you’ll need:
- 1 small garlic clove, smashed: This adds subtle flavor.
- ¼ cup apple cider vinegar: A popular choice for its mild acidity. You could use more white vinegar if you prefer.
- ½ teaspoon whole black peppercorns: They lend a delicate spice.
- 1 ½ teaspoons fine sea salt: This helps with the pickling process.
- 1 medium red onion, thinly shaved into rings: The star ingredient, adding crunch and color.
- 1 ½ tablespoons pure maple syrup or raw honey: For a touch of sweetness that balances the acidity.
- ¼ teaspoon crushed red pepper flakes (optional): Add if you like a bit of heat.
- ½ cup filtered water: This dilutes the vinegar and softens the acidity.
- ¼ cup distilled white vinegar: A must for that tangy pickle flavor.
How To Make Quick Pickled Red Onions
Now that we have our subject and ingredients, let’s dive into the step-by-step process. Here’s how you can create your batch of quick pickled red onions.
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Grab a clean mason jar or another airtight container. Thinly slice your red onion into rings. You don’t need to stress about uniformity; just get Thin enough so they absorb the brine quickly.
Step 2: Make the Brine
In a small saucepan, combine the apple cider vinegar, distilled white vinegar, water, smashed garlic clove, black peppercorns, fine sea salt, and your chosen sweetener. If you want a hint of heat, toss in the red pepper flakes. Heat the mixture over medium-low heat, stirring until the salt and sweetener dissolve completely.
Step 3: Pack the Onions
Put the sliced onions into your mason jar. You can pack them tightly for maximum flavor absorption. Remember not to overstuff; they still need space to marinate!
Step 4: Pour the Brine
Once your brine has reached a gentle simmer and everything has dissolved, pour it hot over your onions in the jar. Ensure they are fully submerged. If they’re floating at the top, give them a gentle press down.
Step 5: Let Them Cool
Allow your jar to cool to room temperature on the counter. Cover it once it has cooled down and store it in the refrigerator.
Step 6: Pickling Time
For the best flavor, let the onions pickle for at least one hour, although they will be ready to eat in 30 minutes. The longer they sit, the more intense the flavor. Keep them in the fridge; they’ll last for about two weeks.
Tips & Tricks
To get the most out of your quick pickled red onions, here are some helpful tips:
- Use Fresh Ingredients: Fresh garlic and high-quality vinegar can drastically improve taste.
- Experiment with Sweeteners: Not in the mood for maple syrup? Try agave nectar or even stevia for a low-calorie option.
- Test Different Vinegars: Each type of vinegar brings its own flair. Red wine vinegar can provide a deeper flavor.
- Don’t Rush the Cooling Process: Allow your jar to come down to room temperature before sealing it. This helps with flavor penetration.
- Use them in Different Dishes: Apart from sandwiches and salads, think sushi, grain bowls, or even breakfast burritos.
Nutrition Information
Quick pickled red onions are low-calorie and rich in flavor, making them a guilt-free addition to your meals. Here’s a rough breakdown of the nutrition per serving (approx. two tablespoons):
- Calories: 25
- Total Fat: 0g
- Sodium: 150mg
- Total Carbohydrates: 6g
- Sugars: 2g (depends on the sweetener used)
- Fiber: 0g
- Protein: 0g
How Do You Store The Leftovers?
If you find yourself with leftover quick pickled red onions (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to two weeks. Just make sure they remain submerged in their brine. If necessary, pour a bit more vinegar or water to keep them covered.
What Sides Would Complement Quick Pickled Red Onions?
Quick pickled red onions are incredibly versatile. Here are a few tasty side ideas that pair wonderfully:
1. Tacos: Whether it’s fish, beef, or vegetarian, tacos benefit immensely from the tanginess of quick pickled red onions. They add a refreshing crunch that cuts through richness.
2. Grilled Chicken Salad: Elevate your greens with some bold flavors. Toss some grilled chicken, mixed greens, and your quick pickled red onions together for a salad that’s satisfying and colorful.
3. Sandwiches and Wraps: Slap those pickled onions onto any sandwich or wrap for an extra zing. They play well with deli meats, hummus, or fresh veggies.
What Alternatives Can You Use for the Ingredients?
Not all kitchens are stocked with the same ingredients. Here are a few substitutes you could use:
1. Red Onion: If you don’t have red onions, shallots or yellow onions can work. They’ll provide a different sweetness but will still taste great.
2. Apple Cider Vinegar: White vinegar, rice vinegar, or even lemon juice can serve as substitutes in a pinch. Just be aware that the flavor will shift slightly.
3. Maple Syrup: If you’re out of maple syrup, honey works wonderfully too. For a vegan option, agave nectar is a good alternative.
4. Garlic: If you’re not a garlic fan, leave it out. You could also try adding a bit of garlic powder to achieve a milder taste.
Equipment
- saucepan
Ingredients
- 1 small garlic clove smashed: This adds subtle flavor.
- ¼ cup apple cider vinegar: A popular choice for its mild acidity. You could use more white vinegar if you prefer.
- ½ teaspoon whole black peppercorns: They lend a delicate spice.
- 1 ½ teaspoons fine sea salt: This helps with the pickling process.
- 1 medium red onion thinly shaved into rings: The star ingredient, adding crunch and color.
- 1 ½ tablespoons pure maple syrup or raw honey: For a touch of sweetness that balances the acidity.
- ¼ teaspoon crushed red pepper flakes optional: Add if you like a bit of heat.
- ½ cup filtered water: This dilutes the vinegar and softens the acidity.
- ¼ cup distilled white vinegar: A must for that tangy pickle flavor.
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Grab a clean mason jar or another airtight container. Thinly slice your red onion into rings. You don’t need to stress about uniformity; just get Thin enough so they absorb the brine quickly.
Step 2: Make the Brine
- In a small saucepan, combine the apple cider vinegar, distilled white vinegar, water, smashed garlic clove, black peppercorns, fine sea salt, and your chosen sweetener. If you want a hint of heat, toss in the red pepper flakes. Heat the mixture over medium-low heat, stirring until the salt and sweetener dissolve completely.
Step 3: Pack the Onions
- Put the sliced onions into your mason jar. You can pack them tightly for maximum flavor absorption. Remember not to overstuff; they still need space to marinate!
Step 4: Pour the Brine
- Once your brine has reached a gentle simmer and everything has dissolved, pour it hot over your onions in the jar. Ensure they are fully submerged. If they’re floating at the top, give them a gentle press down.
Step 5: Let Them Cool
- Allow your jar to cool to room temperature on the counter. Cover it once it has cooled down and store it in the refrigerator.
Step 6: Pickling Time
- For the best flavor, let the onions pickle for at least one hour, although they will be ready to eat in 30 minutes. The longer they sit, the more intense the flavor. Keep them in the fridge; they’ll last for about two weeks.
Notes
- Use Fresh Ingredients: Fresh garlic and high-quality vinegar can drastically improve taste.
- Experiment with Sweeteners: Not in the mood for maple syrup? Try agave nectar or even stevia for a low-calorie option.
- Test Different Vinegars: Each type of vinegar brings its own flair. Red wine vinegar can provide a deeper flavor.
- Don’t Rush the Cooling Process: Allow your jar to come down to room temperature before sealing it. This helps with flavor penetration.
- Use them in Different Dishes: Apart from sandwiches and salads, think sushi, grain bowls, or even breakfast burritos.
Nutrition
Frequently Asked Questions
1. How long do quick pickled red onions last?
Quick pickled red onions can last in the refrigerator for about two weeks if stored properly in an airtight container. Just keep them submerged in their brine.
2. Can I use white onions instead of red onions?
While red onions are preferred for their color and flavor, you can use white onions. Just note the flavor will be sharper and less sweet.
3. Do I have to use vinegar to quick pickle?
Vinegar is essential for pickling. However, if you want a less tangy flavor, you can experiment with reducing the vinegar or using citrus juice.
4. Can quick pickled onions be canned for long-term storage?
The quick pickling method is intended for short-term use in the fridge and not suitable for long-term canning. Consider traditional pickling methods for shelf-stable results.
5. Can I add other vegetables to the pickling brine?
Absolutely! Feel free to include thinly sliced cucumbers, carrots, or jalapeños for added variety and flavor.
6. What do I do if my onions float out of the brine?
If the onions float, simply press them down into the brine or add more liquid to ensure they are covered. Using a weight, like a clean stone, can also help.
Conclusion
Quick pickled red onions are a fun, easy, and delicious way to jazz up your meals. Their vibrant color, crisp texture, and delightful tang can elevate almost any dish. Plus, with just a handful of ingredients and minimal time required, these pickles are simple enough for anyone to make at home.
As a registered dietitian and food enthusiast, I enjoy combining healthy ingredients with tantalizing flavors. Trust me, adding quick pickled red onions to your meals is a discovery you won’t forget. So, roll up your sleeves and get pickling! You might just find yourself craving them more than your favorite condiment. Happy cooking!