Easy Pickled Red Onions Recipe

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Easy Pickled Red Onions Recipe

Red onions pickled in vinegar are a tasty and adaptable complement to a variety of recipes. They’re a great topping for tacos, sandwiches, salads, and more because of their bright color and acidic, slightly sweet flavour. In just a few hours, this easy pickling dish may be prepared and enjoyed without the need for an extended brining process. All it takes to make a jar of pickled red onions that gives any meal a spicy crunch is basic materials and minimal preparation.

Components

  1. One large red onion, cut thinly.
  2. 120ml, or half a cup, of apple cider vinegar or vinegar (white).
  3. 120ml or 1/2 cup water
  4. 50g or 1/4 cup of granulated sugar
  5. One tablespoon of kosher salt or other non-iodized salt.
  6. Half a teaspoon of finely ground black peppercorns.
  7. one-half teaspoon of mustard seeds
  8. Use one teaspoon of fresh oregano or half a teaspoon of dried oregano.
  9. One chopped garlic clove (optional).
  10. For a little kick of heat, add 1/4 teaspoon red pepper flakes (optional).

Guidelines

1. Get the onions ready:

  • Slice Onions: Cut the red onion into uniformly thin slices after peeling it. Slices will pickle faster if they are thinner.

2. Prepare the Brine:

  • Mixing the Ingredients: Put the apple cider vinegar, water, salt, and granulated sugar in a small pot. To dissolve the salt and sugar, stir.
  • Add Spices: To the pot, add the red pepper flakes, dried oregano, black peppercorns, and garlic, if using.
  • Heat Brine: Over medium heat, bring the mixture to a simmer, stirring from time to time. After the salt and sugar have dissolved, take the brine off the fire and let it to cool a little.

3. Fill the Jar:

  • Layer Onions: Fill a clean glass jar or container with the thinly sliced onions. Use any container appropriate for the quantity of onions, such as a pint-sized jar.
  • Add Brine: Make sure the onions are well soaked by pouring the heated brine over them. Use a spoon to gently press down on the onions if they float.

4. Chill and Store:

  • Let the jar cool until it reaches room temperature. Put a lid on the jar after it has cooled.
  • Put the container in the refrigerator to chill it. The pickled onions can be consumed in as little as one hour, but if let to sit for a whole day, they will have more flavour.

Advice for Excellence

  • Slicing: To get consistent, thin slices for quicker and more even pickling, use a mandoliner slicer.
  • Flavors: You can adjust the flavour by experimenting with more spices like coriander seeds, bay leaves, or a tiny amount of fresh herbs.
  • Storage: Red onions pickled in vinegar can last for two to three weeks in the fridge. They might develop more flavour with time.

In summary

  • Simple pickled red onions are a great, low-effort method to give your dishes a taste boost. They add flavour and colour to a variety of recipes with their crisp texture and tangy salinity. These pickled red onions will quickly become a mainstay in your kitchen, whether your goal is to jazz up your sandwiches or add some taste to your salads.

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