Lita Eats

This recipe for pickled red onions, made from water, vinegar, sugar, and salt, is a quick and easy way to create tangy, flavorful onions. The vinegar gives onions a sharp, acidic taste, while sugar balances the acidity and enhances the flavor. Salt adds depth and complements the sweetness. The quick pickling method keeps onions crunchy, but slightly softens over time. This versatile ingredient can be used as a topping for various dishes like tacos, sandwiches, salads, burgers and sandwiches, enhancing the crunch and flavor of salads, and as a garnish for grilled meats or BBQ dishes.

Ingredients

• Brine:
  • 1.5 cups hot water
  • 1.5 cups vinegar (white vinegar or apple cider vinegar work well)
  • 2 tablespoons sugar
  • 2 tablespoons salt
• Onions:
  • 3-4 red onions, thinly sliced
  • Hot water for soaking the onions
  • 2 jalapeños, sliced (optional for extra heat)
  • 1 tbs red chili flakes (optional)
  • 1 tbs peppercorns (optional)

How to Make Simple Red Onion Pickle:

1. Prepare the Onions
   • Slice 3-4 red onions thinly, ensuring they are uniform in size to pickle evenly.
   • Soak the sliced onions in hot water for 2 minutes. This step helps reduce the strong raw flavor of the onions and softens them slightly. After soaking, drain the onions and set them aside.
2. Prepare the Brine
   • In a mixing bowl or pot, combine 1.5 cups of hot water and 1.5 cups of vinegar.
   • Add 2 tablespoons of sugar and 2 tablespoons of salt to the water-vinegar mixture.
   • Stir until the sugar and salt are fully dissolved in the hot water. The hot water helps the sugar and salt dissolve more quickly and evenly.
3. Add Seasonings: Slice 2 jalapeños (optional, depending on your spice preference) and add them to the brine for an extra kick of heat or add in 1 tbs of red chili flakes or  1 tbs of peppercorns into the brine for spice and flavor.
4. Pickling the Onions
   • Place the drained, sliced onions into a jar or container.
   • Pour the brine mixture over the onions, making sure they are fully submerged.
   • Let the onions sit in the brine for at least 30 minutes to an hour before serving. For the best flavor, refrigerate the pickled onions for a few hours or overnight.
5. Storage:
   • The pickled onions can be stored in an airtight jar or container in the refrigerator for up to 2 weeks. Over time, the flavor will deepen and intensify.

source: youtube