Pickled Red Onions – sweet and tangy, cold and crisp, pretty pink looking topping that will jazz up your summer food game. They add so much flavor and texture to burgers, tacos, grain bowls, avocado toasts you name it.
Why should you have pickled onions on hand ?
- From all the flavors like salt, fat, sour, heat , sour (tartness/ acid) is the one that makes our mouth water the most.
- It provides color, texture and appearance to dull looking food.
- MAKES FOOD TASTE BETTER- As simple as that!
Basic 5 pantry staple ingredients can create a very crisp condiment that can liven up any regular meal. The pickle gets ready in few hours or best next day. Picled red onion can sit in the fridge and get ready without any extra work. Add any other other flavorings given below to add extra taste.
Other options to add in the pickled red onions are:
Other pickled recipes to try from this blog are:
If you think the onion flavor is too strong and pungent then then blanch the onion in boiling hot water for a minute or 2 then drain the liquid thoroughly and continue with the recipe. This reduces the onion taste and makes it a more pleasant and likable pickle when serving for special guests.
Pickled red onions
- 1 -2 tbsp Sugar
- 1 tsp Salt
- 12-15 Black pepper corns
- 1/2 cup Vinegar (Distilled, Apple cider or rice )
- 1/2 cup Water
- 1-2 medium Red onion
- 1- 3 Green chili -slit
- Slice the red onion lengthwise. Slit the green chili.
- Arrange the onion in a wide mouthed bottle or jar adding the chili or other herbs in between. Keep this ready.
- Boil the water adding sugar, salt and pepper corns. Stir well cover and when it begins to boil add the vinegar wait for a minute or two switch off heat and immediately pour it over the prepared onions in the jar. The heat will soften the onion as it sits.
- Make sure all the onion is immersed. Close the jar tightly and refrigerate. Use next day for best results. Can be stored the refrigerator for upto a month.
Pickled red onions go with all kinds of cuisines.
Hope you will give this pickled red onions a try and let me know.