Pickled Onions
Pickled onions have been enjoyed worldwide for centuries as a tangy, crunchy condiment that enhances the flavor of countless dishes. From British pub fare to Mexican tacos, their versatility makes them a staple in many cuisines. The combination of vinegar, salt, and spices preserves the onions while deepening their natural sweetness and tartness. Quick pickling methods allow them to be ready in just a few hours, making them an easy way to add zest to sandwiches, salads, and grilled meats. A pro tip: If you prefer a milder flavor, soak the sliced onions in cold water for 10 minutes before pickling to remove some of their sharpness!
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Ingredients for this recipe
Servings: 6
500
g
Red onions
250
ml
White vinegar
250
ml
Water
20
g
Salt
50
g
Sugar
2
cloves
Garlic
5
g
Black peppercorns
2
Bay leaves
5
g
Red chili flakes
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Preparation Steps
1
Peel and thinly slice the red onions into rings or half-moons, depending on your preference.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3
Place the sliced onions into a clean glass jar, layering them with garlic cloves, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot pickling liquid over the onions, ensuring they are fully submerged.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
6
The pickled onions will develop a more intense flavor over time and can be stored in the refrigerator for up to two weeks.
