Teresa's Recipes
Quick Pickled Onions
Transform your meals with these vibrant quick pickled onions! Sweet, tangy, and bursting with flavor, they make a perfect condiment for tacos, sandwiches, salads, and more. This simple recipe requires just a few ingredients and minimal time, allowing you to elevate your dishes effortlessly. Historically, pickling has been a method of preserving food for centuries, with roots tracing back to ancient Mesopotamia. Enjoy this colorful addition to your culinary repertoire!
Ingredients
- 1, thinly sliced Red onion
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Whole black peppercorns
- 1 Bay leaf
- 4, smashed Garlic cloves
Dietary Notes
- Servings: 8
- Dish Type: Condiment
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 25
- Fat: 0g
- Carbs: 6g
- Protein: 0g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Slice the red onion as thinly as possible using a sharp knife or mandoline for uniformity.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt. If desired, add whole black peppercorns, a bay leaf, and smashed garlic cloves for added flavor. Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
- Once boiling, add the sliced onions to the pot, ensuring they are fully submerged in the liquid. Stir gently to coat the onions evenly.
- Remove the saucepan from heat and let the onions cool in the pickling liquid for at least 30 minutes. For optimal flavor, transfer the onions and liquid to a jar or airtight container and allow them to cool completely before refrigerating for at least an hour.
- Store the pickled onions in the fridge. They will develop more flavor as they marinate and will keep well for up to two weeks.
Tips
- For a spicier kick, add a few slices of jalapeño or red chili flakes to the pickling liquid.
- Experiment with different vinegars, such as white wine vinegar or rice vinegar, for unique flavor profiles.
- Use these quick pickled onions as a topping for grilled meats, in grain bowls, or on charcuterie boards.