Oh friends, let me tell you about a little secret that’s rocked my cooking: quick pickled onions. Open my fridge any day of the week and you’ll probably find a colorful jar of them waiting to enhance whatever I’m cooking. They’re not a condiment per se they’re a flavor changer, making plain ingredients taste sublime. Try them and see why I’m so passionate. They’re that amazing!
The Magic of Quick Pickled Onions
Take a humble red onion, submerge it in a briny sweet pickling liquid, and something alchemy occurs. That pungent, raw sting mellows to a snappy, tangy joy. I adore sprinkling on a pinch of red pepper flakes for a gentle kick and a drizzle of maple syrup or honey to temper the big flavors. The effect is a rich marriage of flavor that leaps on your tongue a must try for anyone who adores food.
Why They’re So Easy to Love
Butternut Squash Pasta Salad recipes
Equipment
- 1 Large Baking Sheet
- 1 Large Pot For cooking pasta
- 1 Large Mixing Bowl
- 1 Whisk For dressing
- 1 Sharp Knife & Cutting Board For vegetable preparation
Ingredients
Main
- 4 Tablespoons Thrive™ Algae Oil – divided
- 1 Cup Cooked Pasta of Choice I used Acini di Pepe
- 4 Cups Cubed Butternut Squash
- 16 ounces Brussels Sprouts – halved then quartered
- 1/2 Cup Raw Pecans – roughly chopped
- 1 Cup Pomegranate Arils dried cranberries can be used instead
- 1/4 Cup Thrive™ Algae Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Stone Ground Mustard
- 1 Tablespoon Pure Maple Syrup
- Zest of 1 Orange
- 1 Tablespoon Fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and quartered Brussels sprouts with 2 Tablespoons of algae oil, a pinch of sea salt, and ground pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, or until tender and caramelized, flipping halfway through to ensure even browning.
- While the vegetables are roasting, cook your chosen pasta according to package directions until it is al dente. Drain well and set aside.
- In a small bowl, whisk together the remaining 1/4 Cup algae oil, apple cider vinegar, stone ground mustard, pure maple syrup, orange zest, orange juice, the remaining sea salt, and ground pepper until the dressing is well emulsified.
- Optional: Lightly toast the roughly chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, toasted pecans (if using), and pomegranate arils.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss all ingredients to ensure they are evenly coated with the dressing.
- Taste and adjust seasoning (salt and pepper) if necessary before serving warm or at room temperature.
Notes
What makes these onions even better? They’re ridiculously easy to prepare. Within 30 minutes, they’re ready to go. Begin your meal preparation with a batch, and when dinner time arrives, these onions are ready to steal the spotlight. They bring a bright, zesty zip to any dish, turning even leftovers into a treat. It’s an easy trick that packs a punch on flavor.
Goes with Ingredients
The genius of quick pickled onions is that they are uncomplicated. You’ll require:
- A single red onion, medium size, sliced extremely thinly (more on slicing ahead).
- Vinegars: Mix ½ cup water, ¼ cup distilled white vinegar, and ¼ cup apple cider vinegar for depth. If you have only distilled vinegar, that’s fine.
- Sweetener: Employ 1 ½ tablespoons maple syrup or honey for richness plain sugar won’t cut it.
- Salt: 1 ½ teaspoons of fine sea salt holds the whole thing together.
- Optional heat: Add ¼ teaspoon of red pepper flakes for a subtle warmth.
These basic ingredients produce a pint sized jar of yum that makes almost any dish better.
Mastering the Perfect Slice
Quick Pickled Onions
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Measuring Cups/Spoons
- 1 Small Saucepan
- 1 Heatproof Jar or Bowl
Ingredients
Main
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- Thinly slice the red onion using a sharp knife or mandoline.
- In a small saucepan, combine the apple cider vinegar, sugar, and kosher salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved and the liquid is simmering gently.
- Place the thinly sliced red onion into a heatproof jar or bowl.
- Pour the hot pickling liquid over the sliced onions, ensuring they are fully submerged.
- Gently press the onions down with a spoon if necessary to keep them submerged in the brine.
- Allow the onions to cool to room temperature on the counter.
- Once cooled, cover the jar or bowl and refrigerate for at least 30 minutes before serving, or longer for more intense flavor.
Notes
The secret to quick pickled onions is cutting them thin 1/8 inch. Thinly cut onions will soften in a short time and absorb the brine in only 30 minutes. A sharp chef’s knife will do, but a mandoline makes it easy, producing even paper thin slices. Need more crunch? Cut thicker (1/4 inch), but realize they will take several hours or overnight to fully pickle. Choose according to your schedule and texture preference either way, the result is great.
Making the Ideal Brine
The brine is where this recipe shines. Mixing apple cider vinegar and distilled white vinegar provides a sweet, fruity depth I adore. Distilled white vinegar is okay if you’re out of apple cider vinegar, or try rice vinegar for a lighter flavor or red wine vinegar for depth. Every option brings a different personality to the table, so this recipe can be changed infinitely based on what you have in your pantry.
The Sweetness Factor
Sweetness is important for balance. Maple syrup or honey brings not only sweetness but a deep, earthy richness that sugar simply can’t provide. They mellow the vinegar tang and balance the onion bite, making it addictive. Omitting the sweetener makes the pickles too tart, so don’t do it! It’s a tiny addition that makes a great big difference.
Easy Steps to Pickle Perfection
Quick Pickled Red Onions recipes
Equipment
- 1 Saucepan Medium-sized for heating pickling liquid
- 1 Sharp Knife Or mandoline for thin, even onion slices
- 1 Cutting Board
- 1 Measuring Cups and Spoons
- 1 Heatproof Jar with Lid For pickling and storage
Ingredients
Main
- 3/4 cup white vinegar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 bay leaf
- 5 allspice berries
- 5 whole cloves
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander
- chile pepper
- 1 large red onion peeled, and thinly sliced into rings
Instructions
- Peel the red onion and thinly slice it into rings. Aim for uniform thickness for even pickling.
- In a medium saucepan, combine the white vinegar, sugar, salt, bay leaf, allspice berries, whole cloves, fennel seeds, coriander, and chile pepper.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Let it simmer gently for 2-3 minutes to allow the spices to infuse.
- While the liquid is simmering, carefully pack the thinly sliced red onion rings into a clean, heatproof jar.
- Once the pickling liquid has simmered, remove it from the heat.
- Carefully pour the hot pickling liquid over the sliced onions in the jar, ensuring all onion slices are fully submerged.
- Allow the jar to cool completely to room temperature on the counter.
- Once cooled, secure the lid on the jar and transfer it to the refrigerator.
- Allow the onions to pickle for at least 30 minutes, but ideally 2-4 hours or overnight, for best flavor development.
- Serve the quick pickled red onions as a condiment or garnish, and store any leftovers in the refrigerator for up to 2-3 weeks.
Notes
Here’s how to put it all together:
- Pack the onions: Pack thinly sliced red onions carefully into a 1 pint mason jar or heatproof container. Put the jar into your sink to contain any spills.
- Make the brine: In a small saucepan, combine water, vinegars, maple syrup or honey, salt, and red pepper flakes. Heat to a gentle simmer, stirring until the salt is dissolved.
- Pour and press: Carefully pour the warm brine over the onions. Press them down using a butter knife so they are covered under the liquid and air bubbles escape.
- Cool and enjoy: Allow the jar to cool at room temperature for 20–30 minutes. Enjoy your onions!
Storing and Scaling Up
After cooling, cover and store in the fridge. They are best used within three days but keep for 2–3 weeks. Want more? Double or triple the recipe for large gatherings or meal prep, using several pint jars or a large container. They’re great for barbecues or large parties more onions, more fun!
A Note on the Aroma
Pickling gives your kitchen a certain vinegar smell. It’s part of the deal, but a good vent or an open window gets the job done. The small hassle is worth it for the flavor these onions add to each and every dish. They’re a condiment superhero, adding a crunchy, spicy sweet finish to everything they come in contact with.
Customizing Your Brine
Now let’s get innovative. The brine is your palette, and you can make it your own. Use the apple cider and distilled vinegar combination for a sweet tangy foundation, or experiment with rice vinegar for a delicate hand or red wine vinegar for richness. For serious punch, use ¾ cup Seville orange juice (or ½ cup orange juice and ¼ cup lime juice) for citrusy, tropical flavor reminiscent of Yucatan cuisine.
Sweetener Options
Maple syrup or honey are my go to choices, but use granulated sugar if that’s all you have, particularly for a Mexican style pickle. Agave or brown sugar will lend a caramel like depth. Whatever you use, sweetness tempers the force of the vinegar so the flavor never feels too harsh.
Adding a Flavor Kick
Looking to heat things up? In addition to red pepper flakes, slice in some jalapeños for an intensified burn or habaneros for an explosive kick (use caution!). Thinly sliced garlic provides rich depth, ideal for Mediterranean or Latin cuisine. Whole peppercorns, mustard seeds, coriander, fennel, star anise, or cumin seeds add unusual warmth and texture. Fresh herbs such as thyme, rosemary, dill, or bay leaves provide aromatic notes, with citrus zest lemon, lime, or orange providing a bright lift.
Visual Appeal with Beets
For a beautiful twist, include a peeled, thinly sliced small beet in the brine. It colors the onions a dramatic beet red, ideal for salads or cheese plates. The beet provides a hint of earthy flavor without dominating the onion’s flavor, producing a gorgeous and rich layer.
Taming Onion Intensity
If uncooked onions are too pungent, par blanch them. Boil 2 cups of water, pour it over the chopped onions in a fine mesh strainer, and drain before adding to the brine. It mollifies their bite but retains them crisp, ideal for a milder pickle.
Endless Culinary Uses
Quick pickled onions are very versatile. They excelled on Mexican foods such as tacos, burritos, nachos, quesadillas, or chilaquiles, slicing through thick flavor with their sour crunch. For breakfast, scrambled eggs, huevos rancheros, or cream cheese and salmon bagels are all elevated. They’re a game saver for grilled meats, seafood, refried beans, rice, elote, or roasted vegetables too.
Global Flavor Adventures
Get beyond Mexican food. Use them to add them to curries for a bright contrast, falafel for a zingy kick, or pizza for a surprising piquancy. They’re great with Asian food like apricot jam chicken, sushi tuna, Korean beef short ribs, or Chinese ground beef. Use them on avocado toast, couscous salads, or ceviche anything that requires a crunchy, spicy sweet ending.
Creative Pairings
These onions revolutionize everyday meals. Sprinkle them on potato salads, tuna steaks, or breakfast casseroles. They bring color and taste to cheese boards or brunch platters. Wherever you need a pop of brightness, these onions provide, adding excitement to every bite.
Storage and Brine Bonus
Chill your onions after cooling they’re best used in three days but keep 2–3 weeks. Do not can them; they are refrigerator pickles. The leftover brine is a gem! Use it once again for a new batch of pickles (add fresh vinegar to top off) or blend it into salad dressings for gourmet flair. Store reused brine in the refrigerator and use within a month.
Final Thoughts
Quick pickled onions are a kitchen game changer basic, quick, and infinitely flexible. From modifying the brine with vinegars, sweeteners, spices, and herbs to elevating every dish, these colorful treasures are an absolute necessity. Experiment, indulge, and let them revolutionize your cooking. Your taste buds will thank you!
