Quick Pickled Red Onions recipes
This recipe guides you through making quick pickled red onions, transforming thinly sliced onions into a vibrant, tangy condiment. A hot brine of vinegar, sugar, salt, and aromatic whole spices infuses the onions, creating a sweet, sour, and subtly spiced addition perfect for elevating various dishes.
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
Achieving uniformly thin red onion slices is paramount for even pickling and ideal texture; a mandoline is highly recommended for consistency. For a deeper flavor, lightly toast the whole spices (allspice, cloves, fennel, coriander) in a dry pan for 30-60 seconds before adding them to the vinegar solution. Ensure the pickling liquid comes to a full simmer to properly dissolve the sugar and salt and extract the spice essences. While you can use the onions after 30 minutes, allowing them to steep for at least 2-4 hours, or even overnight, significantly enhances their flavor and tenderness. Always ensure the onions are fully submerged in the liquid for proper pickling and longevity. Store refrigerated for optimal crispness and flavor for up to 2-3 weeks.