These simple pickled crimson onions add a scrumptious tangy, candy crunch to sandwiches, burgers, salads, and extra! They hold effectively within the fridge for a number of weeks.
Meet one in all my favourite condiments in all the world! Pickled onions make all the things higher, and so they couldn’t be simpler to make.
The Greatest Solution to Thinly Slice The Onions
Pickled onions are finest when the onion slices are very skinny. Like, very, very skinny.
If in case you have loopy superior knife expertise, you’re good to go! For the opposite 99.9% of us, a mandoline slicer {aff. hyperlink} is available in very helpful right here. I’ve held on to my second hand, somewhat historical mandoline slicer for over 15 years JUST for making pickled onions.
- Minimize the highest off the onions (leaving the basis finish intact).
- Take away the pores and skin.
- Set the mandoline slicer to the first setting (or modify the settings accordingly to your model of mandoline).
- Safely slice the onions into papery skinny slices.
- Flippantly pack the onion slices into two pint jars (or one quart jar or different similar-size container).
Fast Pickling Liquid
For the candy and tangy pickling liquid, mix:
- white or apple cider vinegar (I usually use half and half)
- water
- sugar or pure maple syrup
- coarse, kosher salt
Warmth this combination within the microwave or on the stovetop till it’s steaming and the sugar and salt are dissolved.
Then, pour the pickling liquid over the onions and gently press the onions down into the liquid so they’re absolutely submerged.
How lengthy do the onions must pickle? The onions are prepared once they have absolutely cooled and began to show mild pink, about an hour. Nevertheless, the style will develop and get higher with time, so ideally, allow them to hand around in the fridge for an additional 12 hours or so till they’re vibrant pink. They hold effectively within the fridge for a number of weeks.
Scrumptious on All the pieces
These simple pickled crimson onions are tasty on:
One time, I confirmed up with these at Thanksgiving (divine on leftover turkey sandwiches) and a pair months later once I met up with a number of the similar relations for an ice fishing journey, I hadn’t stepped two toes within the door earlier than somebody contained in the cabin shouted: I hope you introduced the pickled onions! 😂
Ethical of the story: these pickled crimson onions are scrumptious anytime, anyplace. And they’re the quickest AND easiest way so as to add crunch and taste to so many dishes.
Simple Pickled Onions
- 2 medium crimson onions
- 1 cup white or apple cider vinegar (see notice)
- 1 cup water
- 3 tablespoons granulated sugar or pure maple syrup
- 1 tablespoon coarse kosher salt (see notice for desk salt)
- Non-compulsory: garlic cloves, crushed crimson pepper or pepper flakes
Stop your display from going darkish
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Slice off the highest of the onion (leaving the basis finish intact). Take away the pores and skin. Use a mandoline or sharp knife to very thinly slice the onion. I take advantage of the primary setting on my mandoline.
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Flippantly pack the onion slices into one quart jar or two pint jars (or different similar-sized container with a lid).
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In a microwave-safe bowl or liquid measuring cup or in a small saucepan on the range, mix the vinegar, water, sugar (or maple syrup), and salt. Warmth and stir till the combination is steaming and the sugar and salt are dissolved (about 2 minutes within the microwave).
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Pour the liquid evenly over the onions. Press the onions down into the liquid. Let the onions cool for at the very least an hour. At this level they are often eaten and loved; nonetheless, the style will develop and get higher with time. Cowl with a lid and refrigerate (as much as a number of weeks).
Salt: for desk salt, use 1 1/2 teaspoons.
Serving: 1 serving, Energy: 11kcal, Carbohydrates: 2g, Protein: 0.1g, Fats: 0.01g, Saturated Fats: 0.004g, Sodium: 292mg, Fiber: 0.2g, Sugar: 2g
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