Pickled Red Onions
Pickled red onions are a popular condiment, especially favored in Mexican and South American cuisine. Their subtly sweet and tangy flavor creates a perfect balance that enhances meat dishes, burgers, and salads alike. Pickling not only enriches the flavor of the onions but also preserves their freshness, allowing you to enjoy them for a longer time. For an even more exciting twist, you can add a few slices of jalapeño or a dash of cumin for an extra spicy kick!
Ingredients for this recipe
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Preparation Steps
1
Peel the red onions and slice them thinly.
2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat until the honey and salt are completely dissolved.
3
Peel the garlic clove and cut it in half. Gently crush the black peppercorns with the flat side of a knife to release their flavor.
4
In a clean, sealable jar, layer the red onion slices, then add the garlic and crushed peppercorns.
5
Pour the hot pickling liquid over the onions, gently pressing down with a spoon to ensure they are fully submerged.
6
Let the jar cool to room temperature for about 30 minutes, then seal and refrigerate for at least 24 hours to allow the flavors to meld.
7
Use the pickled red onions on burgers, tacos, salads, or as a side dish for meats. They will keep in the refrigerator for 2-3 weeks.
